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Chicken Fajita Packets
Course
Dinner
Keyword
Dinner
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Servings
6
Calories
230
kcal
Ingredients
1
tbsp
chili powder
1
tbsp
ground cumin
1
tbsp
salt
2
cloves
garlic
finely chopped
Juice from 1 lime
1/4
cup
olive oil
4
boneless skinless chicken breasts
cut into 1/2″ strips
1
each
red, yellow and green bell pepper
sliced into thin strips
1
small
onion
thinly sliced
8 to 12
fajita or taco size flour tortillas
Shredded lettuce
Sour cream
Shredded cheese
Salsa
Instructions
In a medium bowl or in a ziploc bag, mix chili powder, cumin, salt, garlic, olive oil and juice.
Add chicken, peppers and onions, stir to coat.
Cover bowl or seal bag, refrigerate at least 2 hours or overnight to marinate.
Spray 4 large sheets of heavy duty foil with cooking spray.
Remove chicken and vegetables from marinade.
Place some chicken and vegetables on center of each sheet.
Bring up 2 sides of foil so edges meet. Seal edges. Place packets on grill over medium heat.
Cook chicken and vegetables 12 to 20 minutes or until chicken is no longer pink in center.
You can also bake foil packets on a sheet pan in the oven.
Preheat the oven to 400 degrees. Bake 20 to 25 minutes or until chicken is cooked through.
Open foil carefully to allow hot steam to escape.
Serve chicken and vegetables on warm tortillas topped with lettuce, sour cream, cheese and salsa.
Nutrition
Calories:
230
kcal
|
Carbohydrates:
23
g
|
Protein:
20
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
1656
mg
|
Potassium:
397
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
458
IU
|
Vitamin C:
2
mg
|
Calcium:
84
mg
|
Iron:
3
mg