Foil Pack Chicken Fajita Dinner
Transform your dinner routine with this vibrant and hassle-free Foil Pack Chicken Fajita Dinner! Perfectly seasoned, juicy chicken breasts are paired with a colorful medley of red, yellow, and green bell peppers and sweet red onion, all wrapped in foil for effortless grilling or baking. Infused with zesty fajita seasoning, lime juice, and a touch of melted cheese, these foil packs deliver bold Tex-Mex flavors in every bite. Not only does this recipe minimize cleanup, but it also makes serving a breeze—just unwrap and enjoy! Serve with warm tortillas and your favorite toppings for a customizable, crowd-pleasing meal that’s ready in just 40 minutes. Whether you’re hosting a casual summer BBQ or need a quick weeknight dinner idea, this easy chicken fajita recipe is sure to be a hit.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large lime
- 1 cup shredded cheddar or Mexican blend cheese
- 8 medium-sized tortillas
- 4 large foil sheets
Directions
Step 1
Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
Step 2
Slice the bell peppers and red onion into thin strips. Set aside.
Step 3
Cut each chicken breast in half lengthwise so you have 8 smaller pieces. This helps them cook evenly and faster.
Step 4
In a large mixing bowl, combine the olive oil, fajita seasoning, salt, black pepper, and the juice of half the lime. Mix well to form a marinade.
Step 5
Add the chicken pieces to the bowl and toss until fully coated in the marinade. Let the chicken sit while you prepare the foil packs.
Step 6
Lay out 4 large sheets of foil (about 12x18 inches each). Lightly spray or brush each sheet with a bit of olive oil to prevent sticking.
Step 7
Evenly distribute the sliced bell peppers and onions across the center of each foil sheet.
Step 8
Place 2 pieces of chicken on top of the vegetables in each foil pack.
Step 9
Wrap the foil around the ingredients to form tightly sealed packets, ensuring no juices can escape while cooking.
Step 10
Place the foil packs on a baking sheet if using the oven, or directly onto the grill grates if grilling.
Step 11
Cook for 25 minutes in the oven or 20 minutes on the grill, flipping halfway through, until the chicken has reached an internal temperature of 165°F (74°C).
Step 12
Carefully open the foil packs (caution: steam will escape!) and sprinkle shredded cheese over the chicken and vegetables. Let it melt for 2-3 minutes.
Step 13
Serve the contents of each foil pack with warm tortillas, lime wedges, and any additional toppings you like, such as sour cream or chopped cilantro. Enjoy!
Nutrition Facts
| Serving size | (2434.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3234.7 |
| Total Fat 128.7g | 0% |
| Saturated Fat 45.9g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 711.6mg | 0% |
| Sodium 5578.2mg | 0% |
| Total Carbohydrate 240.1g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 24.4g | |
| Protein 275.5g | 0% |
| Vitamin D 31.0IU | 0% |
| Calcium 1300.0mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 3698.4mg | 0% |
Source of Calories