Grilled Chicken Fajitas in Foil
Do you make a summer bucket list? I haven’t the last few years, opting instead to “keep my options open” and “see what happens.” It’s been about as productive as the last time I grocery shopped hungry without a list (i.e. a disaster in which I managed to purchase three boxes of cereal and forget the milk). This summer, instead of haphazardly filling my metaphorical cart, I’m making a list of activities that take advantage of this special season. At the top: cooking simple, summery dinners like these Grilled Chicken Fajita Foil Packets on our back porch.
While it’s tempting to load my list with big-ticket items—the camping trip Ben and I have been talking about for years but have yet to take, riding a ferry across Lake Michigan—I want to focus on small, everyday activities too.
Summers here in Wisconsin are precious and brief. Rather than wait for a one-time weekend camping trip, I’m challenging myself to live the summer high life in one little way each day. One of my biggest regrets from last summer, aside from not making a single s’more (I KNOW), is that we didn’t grill out nearly as much as we could have. This summer, I’m aiming to grill at least twice a week, a goal I feel is completely attainable, particularly now that these Grilled Chicken Fajita Packets are in our lives.
I realize grilling twice per week might not impress the grill gurus who cook out almost every night, have been known to grill through snowstorms, and can pull off a steakhouse-worthy filet with their eyes closed. Still, however, it is progress and a new skill too. I am still on the more novice end of the grilling spectrum, which is why you can trust my sincerity when I say this: ANYONE can make these Grilled Chicken Fajitas. They are simple and delicious, and the foil packet acts like a super shield to ensure recipe success.
Grilled Chicken Fajitas in Foil Are Easy!
Whether you work the grill like a master chef or you don’t know how to light it, you can make chicken fajitas on the grill in foil. Slice the chicken and your veggies of choice, toss them with the chicken fajita seasoning, then pile them into the foil. Make a packet, toss it on the grates, and DONE.
I even have a perfectly spiced, Tex-Mex terrific chicken fajita seasoning blend all measured out for you, so you won’t need a special spice packet or marinade. After a few minutes on the grill, the fajitas will be sizzling hot and ready for stuffing into tortillas.
The beauty of grilled food is in its simplicity, which means that the quality of every ingredient matters, especially when it comes to meat. Lately I’ve been loving Simple Truth Chicken, which I purchase at Pick ‘n Save, my local grocery store. It’s free of artificial ingredients, preservatives, and other synthetic materials, and the chickens are fed an all-vegetarian diet that is free of antibiotics and hormones. Plus, it’s super tasty! Like other Simple Truth brand products (which can be found at many Kroger-affiliated grocery stores), Simple Truth is minimally processed and designed to make shopping for quality ingredients easier and more affordable. I’ve loved all of the Simple Truth products I’ve tried so far, and the chicken has become a staple.
I’m going to be working on my summer bucket list over the next week or so, and I’m dying to know: what’s on yours? Must-do summer activities? Items you hope to grill yourself? These Grilled Chicken Fajitas are going to be a staple at our table, but I’d love your input for new grilling recipes to try too.
Grilled Chicken Fajitas in Foil
- 1 1/2 pounds Simple Truth Chicken Breasts — cut into 1/2-inch strips
- 2 red bell peppers, — or yellow, or orange bell peppers, seeded and cut into 1/2-inch strips
- 1 red onion — seeded and cut into 1/2-inch slices
- 1 zucchini — cut into 1/4-inch rounds
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- For serving: flour or whole wheat tortillas — sour cream (or plain Greek yogurt), shredded cheese, diced avocado, sliced green onion, fresh cilantro, lime wedges
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave.
- Chicken and vegetables can be seasoned and stored in the refrigerator up to 1 day in advance. I haven't tried also assembling the foil packets in advance, but I think you could assemble and refrigerate them for a few hours, then place them on the grill when you are ready to cook.
Nutrition InformationAmount per serving (1 packet (without tortillas or toppings)) — Calories: 118, Fat: 1g, Cholesterol: 45mg, Sodium: 512mg, Carbohydrates: 6g, Fiber: 2g, Sugar: 1g, Protein: 22g
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