Print This Recipe These chicken fajita packets are full of flavor! I used ReynoldsWrap® Non-Stick Foil making for a super easy weeknight dinner with very little clean-up. The packets can be cooked on the grill, over a campfire or in the oven. This recipe is great for any meal-anywhere!
I like cooking in foil packets with Reynolds Wrap® Non-Stick Foil because you do not need to add oil or spray to the packet which reduces fat and calories. Reynolds Wrap® Non-Stick Foilhas a food-safe coating that makes cooking and cleanup so easy, I love it to line pans and cover dishes, especially sticky dishes. Let’s get started! #ReynoldsPartner
Here is what you’ll need.
- 2 large chicken breasts (about 1 1/2 lbs), sliced in half lengthwise or across depending on desired size
- 3 small bell peppers seeded and sliced, I used orange, green and yellow
- 1 yellow onion, sliced
- 1 package fajita seasoning
- 1 tsp garlic salt
- 1 tsp salt
- Reynolds Wrap® Non-Stick Foil
- Jalapeños, cheese, salsa, avocado, Sour cream or any desired garnish ingredients
Begin by slicing your chicken breasts into strips. (If your breasts are large you will want to slice them in half horizontally first). Next, cut the bell peppers and onion. For the peppers, start by cutting off the tops and bottoms and removing the seeds. Lastly, slice into strips. Now for the onion: cut off the ends then cut in half, remove the peel and slice into strips. Place chicken and vegetables into a very large mixing bowl and cover with fajita seasoning, garlic salt and salt. Feel free to add additional seasoning as you choose. Toss well, making sure the seasoning covers your chicken and veggies evenly.
Lay out six pieces of Reynolds Wrap ® Non-Stick Foilapproximately 16” in length. Make sure the dull side is facing up, that’s the non-stick side. Distribute your fajitas mixture evenly in the center on each piece of foil, then wrap each in the foil like a present. Fold at the top, leaving space for the heat to circulate. Then, tightly seal the ends by double folding. You want the packets to be fully sealed but not too tight. The packets will need room for the steam to circulate. Repeat until all are wrapped.
Now place the packets on a sheet pan. Cook the foil packets in the oven, on the grill or on a campfire grill grate. I cooked mine in the oven at 400° for 25 minutes.
Be careful when opening the packets, there will be steam escaping.
When it comes to toppings the options are limitless and you can use whatever you love. My go to favorites are avocado, salsa, shredded cheese, sour cream and jalapeños. Serve with tortillas or enjoy it over mixed greens for a lower carb option. So good!!