These 5 ingredient Chicken Fajita Foil Packets are a pantry staple, minimal prep lunch or weeknight dinner that can be made on the grill or in the oven. The whole family will love these.
Suitable for low carb, gluten free, keto and paleo diets. Weight Watchers points included.
The great thing about these Chicken Fajita Foil Packets is that they require minimal prep, are easy to put together, are very adaptable with other quick cook veggies, cooks in 25 minutes and serves up as a complete meal. Yeap, a little effort and 5 ingredients later and dinner is done.
I have kept these hobo chicken fajitas lighter and low in calories using typical fajita vegetables, but feel free to add other veggies and beans to bulk it out. These are as easy as my Instant Pot Chicken Fajita Pasta, Easy Grilled Foil Pack Fajita Chicken and Chicken Fajita Casserole, and are great served with Melon Agua Fresca.
Cooking the chicken fajitas on the grill in foil is great for camping, backyard parties, summer lunches, and dinners and cooking up in your oven when you are short on time but still want big flavors.
Table of contents
Why Make This
- Easy prep – preps in just about 5 minutes.
- Campfire or more – great to cook on the campfire, grill, or oven.
- Fast – cooks in under 30 minutes.
- Budget-friendly – loaded with veggies and some chicken, this recipe is relatively inexpensive.
- Family-friendly – chicken + veggies + flavorings = happy families.
- Dietary – For low carb, gluten free, keto and paleo diets.
Tools Needed
- A sharp knife.
- A cutting board.
- Useful mixing bowls.
Ingredient Notes
- Chicken breasts – I used skinless boneless chicken breasts. If you have bone in ones you will have to debone them first.
- Fajita seasoning – You can use homemade or store-bought seasoning. If you don’t have fajita seasoning, you can use a combination of cumin, chili and paprika.
- Fajita veggies – cut up bell peppers (any color) and red onions make this dish. Feel free to add another pepper if you wish.
- Oil – I used olive oil but you can use any oil you wish.
How To Make Fajita Foil Packets
Get full ingredients list and instructions from the recipe card below.
- 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.
- If grilling on a campfire or grill, then cook the chicken foil packets for 20-25 minutes until the chicken is cooked through.
- Let the grilled chicken fajitas cool for 10 minutes before serving.
Make In The Oven
- If cooking in the oven, then cook for 20-25 minutes until the chicken is cooked through.
- Let them cool for 10 minutes before serving.
Recipe Tips and Delicious Variations
- Thin chicken pieces – Make sure your chicken is sliced up thin so that it cooks at the same rate as your pepper and onions.
- Careful of liquid – be careful when you open the foil pack some liquid will have gathered at the bottom from the steaming veggies, carefully pour it away (or save it to flavor rice or pasta) before diving in.
- Add extra foil – Sometimes doubling the foil is a great way to keep in the steam and liquid the food cooks in.
- Vary the spices – feel free to use taco seasoning or another seasoning to your taste.
- Add heat – chili powder, cayenne, or chipotle are easy ways to add some heat.
- Vary the meat – you can totally use turkey instead.
Budget Friendly Notes
- Less chicken – feel free to reduce the chicken in these camping fajitas a little bit or replace the chicken breast with some cheaper cuts like chicken thighs.
- Bulk it up – Stir sliced olives or mushrooms into the sauce for more bulk.
- Add beans – Adding in some seasoned black beans is a great way to bulk it up.
Meal Prep
- This recipe stores for 4 days so you can eat it on the day you cook it plus four more days.
- Seperate leftovers into up portions in airtight meal prep containers and let cool completely with the lids off.
- When cool, close them and refigerate for up to 4 days.
- To vary it up through the week and make different meals feel free to serve along with rice, in a wrap using tortillas, as a salad, stired into pasta and more.
Cooking Chicken Safely
Please use a digital thermometer to check the internal temperature. The meat is done and safe to eat when the internal temperature reaches at least 165 F / 74C. Continue cooking for a few minutes more if needed.
If you don’t have a meat thermometer then simply slice into the middle section. If the meat is white all the way through with no pinkness at all, then it is done.
FAQs
Now this depends on your temperature and the size of your chicken and veggies. I suggest 20-25 minutes.
Check after 20 minutes and you can see if you think the chicken is cooked enough and easily cook them for an extra few minutes if needed.
More Recipes You Might Like
Weight Watchers Points
- There is 1 Blue Plan SmartPoint in a serving of this.
- Replace the oil with a no-calorie cooking spray, and there are 0 Blue Plan SmartPoints in a serving.
Get The Chicken Fajita Foil Packs Recipe
Ingredients
- 2 boneless skinless chicken breasts thinly sliced
- 3 large bell pepper deseeded and sliced
- 1 large onion peeled and sliced
- 1 tablespoon olive oil
- 1 ½ tablespoons fajita seasoning or to taste
- Salt optional
Instructions
- 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.
Grilling or Campfire
- If grilling on a campfire or grill, then cook the chicken foil packets for 20-25 minutes until the chicken is cooked through.
Oven
- If cooking in the oven, then cook for 20-25 minutes until the chicken is cooked through
Notes
Recipe Tips And Variations
- Thin chicken pieces – Make sure your chicken is sliced up thin so that it cooks at the same rate as your pepper and onions.
- Careful of liquid – be careful when you open the foil pack some liquid will have gathered at the bottom from the steaming veggies, carefully pour it away (or save it to flavor rice or pasta) before diving in.
- Add extra foil – Sometimes doubling the foil is a great way to keep in the steam and liquid the food cooks in.
- Vary the spices – feel free to use taco seasoning or another seasoning to your taste.
- Add heat – chili powder, cayenne, or chipotle are easy ways to add in heat.
- Vary the meat – you can totally use turkey instead.
Budget Tips
- Less chicken – feel free to reduce the chicken in these camping fajitas a little bit or replace the chicken breast with some cheaper cuts like chicken thighs.
- Bulk it up – Stir sliced olives or mushrooms into the sauce for more bulk.
- Add beans – Adding in some seasoned black beans is a great way to bulk it up.
Meal Prep
- This recipe stores for 4 days so you can eat it on the day you cook it plus four more days.
- Separate leftovers into up portions in airtight meal prep containers and let cool completely with the lids off.
- When cool, close them and refrigerate for up to 4 days.
- To vary it up through the week and make different meals feel free to serve along with rice, in a wrap using tortillas, as a salad, stirred into pasta, and more.
Weight Watchers Points
- There is 1 Blue Plan SmartPoint in a serving of this.
- Replace the oil with a no-calorie cooking spray, and there are 0 Blue Plan SmartPoints in a serving.
Leave a Reply