Description
Quick and easy foil pack chicken fajitas perfect for outdoor cooking and gatherings. Customize with your favorite toppings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 2 medium bell peppers, assorted colors, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 2 cloves garlic, minced
- Juice of 1 fresh lime
- Salt and black pepper, to taste
- Flour or corn tortillas, for serving
- Optional toppings: sliced avocado, sour cream, shredded cheese, fresh cilantro, salsa
Instructions
- Thinly slice chicken breasts, bell peppers, and yellow onion.
- Combine olive oil, fajita seasoning, and minced garlic in a large bowl to create a marinade.
- Add sliced chicken and veggies to the bowl and toss until evenly coated. Marinate for 5-10 minutes if possible.
- Tear off four large sheets of heavy-duty aluminum foil (about 12×12 inches each). Divide the chicken and veggie mixture evenly among them.
- Fold the foil over the filling and crimp edges tightly to seal packets airtight.
- Place foil packs on hot coals or grill grate over medium-high heat. Cook for 20-25 minutes, flipping once halfway through, until chicken is cooked through (165°F internal temperature).
- Remove packs and let rest for 3-5 minutes. Carefully open foil and squeeze fresh lime juice over contents.
- Serve chicken and veggies on warm tortillas with optional toppings.
Notes
Store leftovers in an airtight container for 2-3 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg