Chicken Fajitas Foil Packets

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Last week, I shared with you Pineapple BBQ Chicken Foil Packets. Lo and behold, I’m still on my foil packets kick. I love Mexican food so let’s make fajitas! I often order fajitas when I go to a Mexican restaurant because I can’t make them at home. Although I do try, no way can I duplicate that sizzling pan experience. Sorry to tell you, but don’t expect this recipe to make up for that. On the other hand, you do get a lot of good flavor without a lot of work that satisfies your cravings. Like the last foil packet recipe, you can cook it on the grill or in the oven. The air quality is still bad here (California is on fire right now) so I’m opting for the oven.

This is a pretty easy recipe. Many thanks to the Kitchn. Slice up red bell peppers (the original recipe calls for green….too bitter!) and red onions. You can use any color pepper or onion. Place them in a large bowl. Rinse and drain a can of black beans, and throw that in. Make sure the beans are well drained. You don’t want to accidentally add any extra liquid or you’ll end up with a drippy mess. You don’t want soggy fajitas.

Add olive oil, taco seasoning, and some salt and pepper. The original recipe doesn’t call for salt, but I think it needs it. Taste your taco seasoning. Not salty enough? Add some salt, mix, and taste it again. It’s really important to taste your food as you cook so the seasoning is how you like it.

After tossing that all together, divide it into four piles on sheets of foil.

Need some help on this? Here’s some advice from my previous post:

Now the fun part. Make four large sheets of heavy-duty foil about the size of a small, quarter-sized baking sheet. You could make one sheet and try that out first, and if it’s the right size, make three more of the same size. I took a gamble and eye-balled it, but it worked. You just want to make sure you have about 2″ around the sides for the crimping. If it turns out you made your sheets too small, just make a larger one and place it under the original sheet. It’s all good. There’s no precise science to this. And if you don’t have heavy-duty foil, just double line your packets to prevent leaking.

Season 4 6-ounce chicken breasts with taco seasoning, salt, and pepper. It’s really important that you use breasts as close to 6 ounces or the chicken and veggies won’t be done at the same time. If you can’t find 6-ounce pieces, cut up larger breasts into smaller pieces of approximately 6 ounces.

Next, place each chicken breast on a pile of veggies.

Fold the sides and then the edges. Need some help? Check out the tbsp. for directions and pictures. Here’s what mine looked like:

Grill or oven bake for about 20-25 minutes. Slice chicken into strips and serve with tortillas. I like making a taco, and add grated cheese and guacamole. Super tasty and not a lot of work.