Chicken Fajita Foil Packet Dinners
Ingredients
The chicken and vegetables
-
3
6-ounce
skinless, boneless chicken breasts
-
1
red
bell pepper, seeded and sliced
-
1
yellow
bell pepper, seeded and sliced
-
1
green
bell pepper, seeded and sliced
-
1
white
onion
-
1
15-ounce can
black beans, rinsed and drained
The seasoning
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
garlic powder
-
½
teaspoon
paprika
-
½
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
The oil and garnish
-
1
tablespoon
avocado or canola oil
-
to taste
lime and jalapeño for garnish
Instructions
- Preheat the grill to medium-high heat or the oven to 400°F.
- Mix the chili powder, cumin, garlic powder, ground coriander, paprika, kosher salt, and black pepper in a small bowl.
- Rub half of the seasoning mix over the chicken breasts and set aside.
- In a large bowl, toss the sliced bell peppers, onion, and black beans with the remaining seasoning.
- Tear off lengths of aluminum foil and place ⅓ of the vegetable mixture in the center of each piece.
- Top with a seasoned chicken breast and sprinkle with additional paprika if desired.
- Fold the foil to create tightly sealed packets.
- For grilling, place the packets vegetable side down and cook for 5 minutes, then turn and cook for an additional 20 minutes.
- For the oven, place the packets chicken side down and cook for 25 minutes.
- Let the packets rest for 5 minutes before serving with lime and jalapeño if desired.
Nutrition Facts (estimated)
Servings
3
Calories
56
Total fat
1g
Total carbohydrates
12g
Total protein
2g
Sodium
408mg
Cholesterol
1mg
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