Making these paleo chicken fajitas in foil packets make dinner so simple! Everything cooks together in a packet on your grill or in the oven, so cleanup is a breeze.
By now you all know I love making healthy sheet pan meals for no-fuss weeknight dinners. But, now that the weather is nice, I don’t always want to turn on the oven. Plus I’d rather be outside anyway.
Right now, foil pack meals are my jam.
I totally forgot about them until recently, but we made them all the time when I was a kid. They’re great for camping since you don’t need any pots or pans and there’s not much to clean up. Plus they’re just super easy.
I’m thinking about doing a whole series of them on the blog this summer. What do you think about that idea? Let me know! (If you don’t have a grill, they’re also super easy to adapt for the oven). Update: I did this series! Click here for more foil packet dinner ideas.
Another thing we used to eat all the time when I was a kid is chicken fajitas!
They used to be my favorite, which was a good thing since mom made them basically every time we had leftover chicken. When I made these foil pack chicken fajitas we gobbled up every last bit.
Making foil pack chicken fajitas
I added zucchini because I thought they could use more veggie goodness. You should, too, because it helps bulk them up and you barely even notice that it’s there. It blends right in with the rest of the flavors.
Cutting the chicken into small pieces helps it cook at the same pace as the vegetables, so everything comes out perfect.
I also pile the veggies on top of the chicken in the foil pack to keep them away from the direct heat of the grill while they cook.
You can flip the packets over for a few minutes at the end if they need it, but starting with them on top keeps them from getting burnt or soggy.
When it comes to eating these foil pack chicken fajitas, the options are seemingly limitless!
Options for paleo fajitas
I subscribe to the “more is more” theory when it comes to toppings, so I set out lots of paleo options like fresh salsa, guacamole, fresh cilantro, lime wedges, and tortillas (I like siete tortillas for a grain free, paleo option.)
You can add your toppings right to the packet and eat it with a fork, or scoop everything into a tortilla. Or you can serve it over cauliflower rice or make it into a salad with some chopped romaine hearts.
You really can’t go wrong!
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 4 boneless, skinless chicken thighs, cut into strips (about 1 pound)
- 2 bell peppers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 zucchini, cut into half moons
- Optional: guacamole, salsa, Greek yogurt or sour cream, tortillas or rice, and lime wedges, for serving
Combine the chili powder, cumin, oregano, smoked paprika, and as much salt and pepper as you'd like to a medium mixing bowl. Add the chicken and toss to coat.
Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the chicken on the center of each sheet. Top the chicken with the onions, peppers, and oregano. Fold each foil sheet into a packet by bringing two opposite sides together over the chicken; crimp the remaining sides before bringing them up over the top.
Place the foil packs seam-side up on a hot grill. Grill for 15-20 minutes, turning once, or until the chicken is cooked and the vegetables are soft. Alternatively, bake the foil packs at 400ºF for 30 minutes.
Serve with your choice of accompaniments.
Nutrition information does not include optional toppings.
Amount Per Serving Calories 168Total Fat 5gSaturated Fat 1gCholesterol 95mgSodium 113mgFiber 4gSugar 4gProtein 23g