CHICKEN FAJITA FOIL PACKET MEAL
Chicken, peppers, onion, and a blend of spices cooked in a foil packet.
Provided by Kat Jeter & Melinda Caldwell
Categories Main Dish
Number Of Ingredients 8
Steps:
- Cut chicken breasts, bell peppers, and onion into strips.
- Mix spices together in a bowl.
- Toss spices, chicken, and vegetables together and wrap them in foil.
- Cook on grill over indirect heat for 20 -25 minutes OR in oven at 400°F for 20 - 25 minutes or until chicken is cooked through.
- Serve with tortillas.
Nutrition Facts : Calories 259 kcal, Carbohydrate 12 g, Protein 38 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 854 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
FOIL-PACKET CHICKEN FAJITAS
Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
CHICKEN FAJITA FOIL PACKETS
These Chicken Fajita Foil Packets are an easy dinner recipe that's perfect for summer! Slices of chicken, peppers and red onions cook together with an easy homemade fajita seasoning, on the grill or in the oven. Serve them with warm tortillas for a no mess meal!
Provided by Ashley Fehr
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1525 kcal, Carbohydrate 3 g, Protein 246 g, Fat 52 g, SaturatedFat 14 g, Cholesterol 691 mg, Sodium 993 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEALTHY GRILLED SHRIMP FAJITA FOIL PACK
The only thing you'll miss in these lightened up shrimp fajitas is that iconic restaurant sizzle sound. Serve them family style and let your guests choose their own toppers. We've provided the classics-cilantro, salsa and avocado-but go ahead and make up your own. (Cabbage and pickled carrots are test kitchen favorites.)
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat.
- Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet.
- Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet.
- Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
- Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired.
Nutrition Facts : Calories 320 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 120 milligrams, Sodium 1000 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 19 grams, Sugar 4 grams
FOIL PACKET GRILLED CHICKEN FAJITAS
Great recipe for easy fixing, grilling and cleaning up that tastes great too! From the Pillsbury website. Top with sour cream, guacamole, salsa, shredded cheese, etc. I serve this with Recipe #157068
Provided by DebS 2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix chili powder, cumin, salt, garlic and lime juice.
- Add chicken, bell pepper and onion.
- Marinade 2 hours.
- Place mixture in foil and seal (leaving some expansion and steam space).
- Grill 10 - 15 minutes.
- Serve with tortillas toppings.
Nutrition Facts : Calories 276, Fat 16.3, SaturatedFat 4.6, Cholesterol 77.6, Sodium 394.5, Carbohydrate 12.3, Fiber 2.9, Sugar 4.3, Protein 20.9
GRILLED CHICKEN FAJITA SALAD
A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.
Provided by Baking Nana
Categories Panasonic
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
- Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
- Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
- If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
- Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 19.6 g, Cholesterol 64.6 mg, Fat 10.2 g, Fiber 5.3 g, Protein 26.6 g, SaturatedFat 1.9 g, Sodium 1738.4 mg, Sugar 13.1 g
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
GRILLED BEEF FAJITA PACKS
Grilling fajita fixin's in individual foil packs makes preparation easy and cleanup a breeze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Cut 4 (20x18-inch) sheets of heavy-duty foil. In large bowl, mix beef, bell peppers, onion, seasoning mix and water.
- Place 1/4 of beef mixture on center of each foil sheet. Bring up 2 sides of foil over beef mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 13 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until beef is cooked to desired doneness and peppers are tender.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Serve beef mixture with tortillas, salsa and sour cream.
Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 5 g, TransFat 2 g
GRILLED CHICKEN FAJITAS
Add a little char to your fajitas and skip the stove with this essential summertime recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
- Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
GRILLED SALMON FAJITA PACKETS
Make and share this Grilled Salmon Fajita Packets recipe from Food.com.
Provided by Lorac
Categories Onions
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium high or oven to 450°F.
- Cut salmon crosswise into 1/2 inch stips and sprinkle with lime juice.
- Toss salmon with fajita seasoning and flour.
- In a bowl, combine peppers, onions, beans and salsa.
- Tear off 4 sheets (12x18 inches) heavy duty aluminum foil.
- Center 1/4 of the vegetable mixture on each sheet.
- Top each with 1/4 of the salmon.
- Fold up foil to form packets and seal edges.
- Grill 9-11 minutes covered or bake on a cookie sheet 25-30 minutes.
- Serve with tortillas, salsa and cheese if desired.
Nutrition Facts : Calories 352.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 88.7, Sodium 312.8, Carbohydrate 30.6, Fiber 9.1, Sugar 4.3, Protein 42.7
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