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Chicken Fajita Foil Packs
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5 from 3 votes

Foil Pack Chicken Fajita

Part of the fun in these foil pack fajitas is that there are so many ways to eat them. Load them up with toppings and serve the filling over rice or in a tortilla, or eat them straight from the packet for a Whole 30 complaint dinner.
Prep Time 10 minutes
Servings 4
Calories 168kcal

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika
  • 4 boneless skinless chicken thighs, cut into strips (about 1 pound)
  • 2 bell peppers thinly sliced
  • ½ 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

Instructions

  • 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. 

Notes

Nutrition information does not include optional toppings. 

Nutrition

Calories: 168kcal | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 113mg | Fiber: 4g | Sugar: 4g