Chicken Fajita Foil Packets

Chicken fajita foil packets with sliced chicken, persimmon-orange bell peppers, and onions stay juicy in sealed foil while smoky fajita seasoning steams and grills. Grill until the chicken is cooked through, with lime slices perfuming every bite and peppers turning tender with caramelized edges.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Chicken Fajita Foil Packets

4 boneless chicken breasts, sliced Slice uniformly so they cook at the same rate.
2 bell peppers, sliced Use persimmon-orange for a sweet, smoky finish.
1 onion, sliced Slice evenly for consistent tenderness.
2 tbsp olive oil Helps seasoning cling and supports browning in the packet.
1 tbsp fajita seasoning Use your favorite store-bought blend.
1 lime, sliced Add on top so the juice steams and perfumes.
0.25 Salt and pepper, to taste Season to your preference; add a light, even layer.

Equipment

1 sheet pan

Method

Assemble foil packets

Lay out four large sheets of heavy-duty foil.
Divide the sliced chicken, bell peppers, and onion evenly among the four foil sheets.
Drizzle with olive oil and sprinkle with fajita seasoning, salt, and pepper, then toss gently within the foil.
Top each packet with a few lime slices.
Seal each foil packet tightly by folding the edges over twice, keeping the packet closed so steam stays inside.

Grill

Grill the sealed packets over medium-high heat or campfire coals for 20-25 minutes, until the chicken is cooked through, with the foil starting to puff slightly.

Notes

For the best even cooking, slice the chicken and vegetables to similar thickness. Serve straight from the foil with warm tortillas; leftovers keep in the refrigerator for 3 days (reheat until hot) and freeze yes—freeze sealed packets after grilling, then thaw and reheat until steaming. For a lower-carb option, skip tortillas and serve over chopped greens or cauliflower rice.