Grilled Chicken Fajita Foil Packets
Grilled chicken fajita foil packets are a delicious, easy to clean up way to make the flavorful Tex-Mex dish. The preparation makes this recipe perfect for not only barbecues and parties but for campfire cooking too!
Servings: 6
Calories: 243kcal
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into thin strips
- 3 tablespoons taco seasoning mix divided
- 1 tablespoon olive oil
- ½ yellow bell pepper seeded and diced
- ½ red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 small onion halved and sliced
- 1 lime juiced
For Serving (Optional)
- Tortillas
- Shredded fiesta cheese blend or crumbled queso fresco cheese
- Guacamole
- Salsa
- Sour cream
Instructions
- Prepare the grill according to the manufacturer's directions to burn at medium-high heat.
- Cut six 12 to 18 inch rectangle pieces of heavy duty aluminum foil. Spritz the foil with nonstick cooking spray on the inside where the food will rest.
- Season the chicken breast using 2 tablespoons of the taco seasoning, reserving the remaining seasoning, and lime juice. Place the chicken breast strips in the middle of a piece of aluminum foil.
- In a large bowl, combine the bell pepper slices and onion slices. Toss with olive oil and then season with the remaining taco seasoning.
- Spoon ⅙ of the mixture over each piece of chicken.
- To fold the pockets, bring the long sides of the aluminum foil to meet over the chicken. Fold the ends of the aluminum foil together, folding twice to create a seam. Roll up the shorter ends of the aluminum foil at least twice to create a sealed pocket.
- Place the chicken packets on the grill and cover the grill. Cook for 8 to 10 minutes, rotating the packets halfway if needed so they each cook evenly. Check the chicken for an internal temperature of 165 degrees.
- Remove the packets from the grill and carefully open to add additional toppings as desired or serve on tortillas
Notes
- Like things extra spicy? Add a seeded, chopped jalapeno to the packets.
- Serve over chopped romaine for a big southwestern style salad.
- Feel free to switch up the variety of the peppers based on what you can find in the store.
- Not feeling like chicken? This recipe would also work with steak or shrimp.
Nutrition
Calories: 243kcal | Carbohydrates: 6g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 177mg | Potassium: 680mg | Fiber: 1g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 52mg | Calcium: 19mg | Iron: 1mg