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Chicken Fajita Foil Packets

Chicken fajita foil packets with charred bell peppers and tender sliced chicken cooked in sealed packets for a fast, smoky weeknight dinner. Grill over medium-high heat or bake at 425°F until the chicken is cooked through, then open for hot steam and serve with warm tortillas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken Fajita Foil Packets
  • 1.5 lb chicken breast sliced into strips
  • 3 bell peppers sliced
  • 1 onion sliced
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning
  • 1 lime juiced
  • 0.25 warm tortillas for serving; quantity used as needed

Equipment

  • 1 sheet pan

Method
 

Prep the packets
  1. Cut four large squares of heavy-duty foil and lay them flat.
  2. Toss the sliced chicken, bell peppers, and onion with olive oil, fajita seasoning, and lime juice until evenly coated in a bowl.
  3. Divide the mixture evenly among the four foil squares.
  4. Fold and seal each packet tightly, leaving a little room for steam inside.
Cook
  1. Grill the packets over medium-high heat, turning if needed, until the chicken is cooked through, about 20 to 25 minutes.
  2. Or bake at 425°F for 20 to 25 minutes until the chicken is cooked through.
Serve
  1. Carefully open the packets, watching for hot steam as the contents release moisture.
  2. Serve with warm tortillas so everyone can build fajitas.

Notes

Pro tip: slice the chicken, peppers, and onion to similar thickness so they cook evenly within the sealed foil. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because the peppers soften after thawing. For a lower-sodium option, use a reduced-sodium fajita seasoning blend and season to taste with extra lime just before serving.