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
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.
GRILLED CHICKEN FAJITAS IN FOIL
An easy, healthy recipe for perfectly seasoned Grilled Chicken Fajitas in Foil Packets. Foolproof and perfect for fast, healthy dinners and summer cookouts.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Preheat the grill to medium/medium high (about 450 degrees F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
- Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
- Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.
Nutrition Facts : ServingSize 1 packet (without tortillas or toppings), Calories 118 kcal, Carbohydrate 6 g, Protein 22 g, Fat 1 g, Cholesterol 45 mg, Sodium 512 mg, Fiber 2 g, Sugar 1 g
GRILLED CHICKEN FAJITAS PLATTER
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
- Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
- Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
- Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.
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
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