How to Make Chicken Fajita Foil Packets
1. Prep the Ingredients
Preheat your oven to 400°F (200°C). If you plan to cook these on an outdoor grill, preheat it to medium-high heat. Cut four large sheets of heavy-duty aluminum foil (about 12×18 inches each).
2. Season and Toss
In a large mixing bowl, combine the sliced chicken breasts, bell peppers, and red onions. Drizzle the olive oil evenly over the mixture, then sprinkle the fajita seasoning across everything. Toss thoroughly with your hands or tongs until every piece of chicken and vegetable is evenly coated in spices.
3. Assemble the Packets
Divide the chicken and vegetable mixture equally among the four sheets of foil, placing the food right in the center of each sheet.
4. Fold and Seal
Bring the short edges of the foil together over the food and fold them down tightly two or three times to create a seam. Then, roll up the remaining open sides firmly to create a fully enclosed, leak-proof packet. Leave a tiny bit of space inside the packet for steam to circulate.
5. Cook to Perfection
-
In the Oven: Place the foil packets directly onto a large baking sheet. Bake for 20 to 25 minutes, or until the chicken is fully cooked through (reaching an internal temperature of 165°F) and the vegetables are fork-tender.
-
On the Grill: Place the packets directly onto the grill grates over medium-high heat. Cover and cook for 15 to 20 minutes, flipping the packets halfway through.
Serving Tips
Caution: Be very careful when opening the packets! Hot steam will escape as soon as you break the seal.
Open the packets carefully, squeeze fresh lime juice over the steaming chicken and peppers, and garnish with fresh cilantro. You can eat the fajitas straight out of the foil packet for the ultimate low-maintenance meal, or scoop the filling into warm, pillowy tortillas and top them with a dollop of sour cream, melted cheese, and fresh guacamole
