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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
Slice the bell peppers and red onion into thin strips. Set aside.
Cut each chicken breast in half lengthwise so you have 8 smaller pieces. This helps them cook evenly and faster.
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.
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.
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.
Evenly distribute the sliced bell peppers and onions across the center of each foil sheet.
Place 2 pieces of chicken on top of the vegetables in each foil pack.
Wrap the foil around the ingredients to form tightly sealed packets, ensuring no juices can escape while cooking.
Place the foil packs on a baking sheet if using the oven, or directly onto the grill grates if grilling.
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).
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.
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
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 24.4 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1300 mg | 100% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3698 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
