CHICKEN FAJITAS FOIL PACKETS
Chicken Fajitas Foil Packets with seasoned chicken, rice, bell peppers, and onion cooked together in tin foil for an easy all-in-one tin foil dinner. Cook them on the grill, in a campfire, or even in the oven, so you can enjoy them all year round.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 343 kcal, Carbohydrate 32 g, Protein 27 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 162 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN FAJITA FOIL PACKETS
Quick and easy to prep, these chicken fajita foil packet dinners with a simple homemade fajita seasoning mix are cooked on the grill or in the oven and ready to eat in just about 30 minutes.
Provided by Heidi
Categories Main Course
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 56 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 408 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FOIL-PACK CHICKEN FAJITA DINNER
Combine chicken breasts, peppers, salsa and more for an easy chicken fajita dinner. This Foil-Pack Chicken Fajita Dinner is easy on the cleanup crew.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
QUICK AND EASY BAKED CHICKEN FAJITAS
I've been making chicken fajitas on the stove with packaged taco seasoning for years but always had so much clean up afterwards. This was not only better tasting, but also easier to clean up and way more satisfying! Serve with warm tortillas, sour cream, and shredded cheese. Taco sauce optional.
Provided by Nancy Ball
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
- Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
- Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 430.3 calories, Carbohydrate 12.1 g, Cholesterol 129 mg, Fat 19.3 g, Fiber 3.3 g, Protein 49.3 g, SaturatedFat 3.5 g, Sodium 561.8 mg, Sugar 6.5 g
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- Mix the fajita seasoning in a small bowl with the cornstarch. Add 1/4 cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
- Slice the chicken breast into 1/4" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
- While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
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