Easy Chicken Fajitas In Foil Packets Recipes

CHICKEN FAJITAS FOIL PACKETS

Steps:

• Combine rice, water, and 2 tablespoons taco seasoning and stir. Set aside for 5 minutes.
• Add chicken, bell peppers and onion to a large bowl. Drizzle with oil, and season with the remaining taco seasoning packet, stirring gently to evenly coat everything.
• Coat four large pieces (about 12'' long) of tinfoil with cooking spray.
• Divide the rice and remaining liquid evenly between the pieces of tinfoil. Add chicken and vegetables on top.
• Bring the sides of the tinfoil up, sealing the tinfoil closed to form foil packs, ready to cook.

CHICKEN FAJITA FOIL PACKETS

Steps:

• Preheat the grill to roughly 400 degrees F (medium high)
• Place all ingredients (chicken through paprika) in a large bowl. Stir to combine well, until everything is evenly coated.
• Place two pieces of tin foil one on top of the other. Spray lightly with non stick spray, and spoon 1/4 of the fajita mixture in the center. Repeat 3 times with the remaining fajita mixture to make 4 packets.
• Fold and seal the tin foil and place over direct heat on the grill. Cook for 12-15 minutes (for even cooking, rotate once halfway through) until chicken reaches an internal temperature of 165 degrees F.
• Serve with tortillas and toppings as desired.

CHICKEN FAJITA FOIL PACKETS

Steps:

• Light up the campfire or grill to medium high or preheat the oven to 400F / 200C / gas 6.
• Mix all the ingredients together in a bowl until everything is coated
• Split the chicken fajitas mix across 2 sheets of aluminium foil and fold edges of foil up around the food to form a closed foiled packet.

EASY CHICKEN FAJITA FOIL PACKETS

Steps:

• Prepare a grill to medium-high heat or set the oven temperature to 400°F.
• In a small bowl, mix the chili powder, cumin, garlic powder, ground coriander, paprika, kosher salt and freshly ground black pepper. Sprinkle half of the seasoning on both sides of the chicken breasts and set aside.
• In a large bowl, add the cut vegetables with the drained black beans. Toss with the remaining seasoning. Set aside.
• Tear off a few lengths of aluminum foil in 12- to 14-inch pieces. Place 1/3 of the seasoned vegetables in the center of the foil and top with a seasoned chicken breast. Sprinkle the chicken breasts with more paprika for color, if desired.
• Fold the two long edges toward one another, then over once or twice and crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are tightly sealed.
• If cooking on the grill, place the packets vegetable side down, close the lid and cook for 5 minutes, then turn to the seam side down and cook for 20 more minutes or until chicken is cooked through.
• If cooking in the oven, place the packets chicken side down and cook for 25 minutes or until chicken is cooked through.
• Let the packets rest for 5 minutes before serving with lime wedges and jalapeños if desired.

EASY CHICKEN FAJITAS IN FOIL PACKETS

Steps:

• Cut four squares of heavy-duty aluminum foil, about 16 inches square.
• Lay out on your counter and top each with a 16-inch square of parchment paper (optional)
• Slice chicken breasts crosswise into thin strips. Toss with a little olive oil and up to 1 tablespoon of taco seasoning mix. Place one breast on each of the foil/parchment paper squares.
• Divide peppers and onions evenly and arrange beside each of the chicken breasts.
• Sprinkle the peppersand onions with 1/4 teaspoon smoked paprika, if desired. Drizzle the chicken and peppers with 1 teaspoon olive oil. Squeeze a little lime juice on each.
• Fold foil loosely over chicken securing ends, but allowing a little space for heat to circulate. Refrigerate until ready to grill.
• Grill over medium heat, checking for doneness after 20 minutes. Use an instant-read thermometer to make sure the thickest pice of chicken registers 165°F.
• Garnish with cilantro and serve with sliced avocados or homemade guacamole,cherry tomatoes, sour cream, and tortilla chips. Alternatively, you can wrap these fillings in warmed tortillas.

FOIL-PACK CHICKEN FAJITA DINNER

Steps:

• Heat oven to 400ºF.
• Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, hot water and taco seasoning mix; spoon evenly onto foil. Top with remaining ingredients.
• Bring up foil sides; fold to make 4 packets. Place on rimmed baking sheet.
• Bake 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before carefully opening packets.

FOIL-PACKET CHICKEN FAJITAS

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
• Toss the chicken with the onion and bell peppers in a large bowl.
• Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
• Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
• Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
• Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.