Chicken Fajita Foil Packets (for outdoors or at home!)

We’ve been spending a lot of time outdoors this summer, which I love, but that also means we’ve been needing more meal ideas that we can eat in the wilderness! Even if you’re not an outdoorsy type of person though, foil packets, like these Chicken Fajitas, are a great make-ahead meal that you can cook in your oven at home … or your backyard fire pit!

I LOVE a make-ahead meal come dinner time … always thanking my “earlier self” for getting all of the work out of the way ahead of time so I can enjoy the evening! And the cleanup for this one is so minimal you’ll really be happy you made things so easy.

We recently enjoyed these Chicken Fajita Foil Packets on a paddle camping trip with the girls and their friends. It was a 24-hour iPhone free adventure with four teens who all did a great job paddling down the river with us!

We packed everything up that we’d need for two days and one night and made our way to a boat-in-only campsite that’s one of our favorite places in NC. All four kids slept in hammocks in the trees (with bug nets around them) and truly had a blast on the trip!

I was a little nervous about feeding four hungry teenagers, but it ended up working out just fine with all the extra snacks and filling foods we brought.

And here’s how I made those dinner packets that everyone gobbled down. I’ll be making these again for sure … super easy, filling, and good!

Chicken Fajita Foil Packets

These Chicken Fajita Foil Packets are perfect for camping, but can also easily be made in the oven or in your backyard fire pit.

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Ingredients

For the Packets

• 1 1/2 pounds chicken breasts, boneless, skinless
• 3 bell peppers, (any color), seeded, cored, and sliced thin
• 1/2 red onion, peeled and cut into thin slices
• 2 ears corn, cut off the cobb
• 1 can pinto beans, or black beans
• 1/2 jalapeno, seeded, cored, and minced

For Serving (optional)

• shredded cheese, (Monterey Jack or similar)
• sour cream
• avocado
• cilantro
• tortillas, we suggest homemade corn tortillas

Instructions

1. Cut 8 large pieces (about 14-16″ long each) of foil and lay them out double stacked perpendicular (forming a plus sign) to start 4 grill packets. At this point you can line them with parchment paper if desired—simply put a single layer on top of the foil.

2. Evenly distribute the chicken, peppers, onions, corn, beans, and jalapeno onto each stack of foil and somewhat “flatten” out the contents for even cooking.

3. Whisk together the marinade ingredients and drizzle equal amounts over top of each foil packet.

4. Carefully lift the two ends of the bottom piece of foil (so the edges meet at the center) and crimp by folding over at least three times. Rotate the packet and then crimp the remaining two ends in the same manner. If you are throwing these onto the campfire coals (directly over the fire is not recommended) you do not want any chance of ashes making their way inside! See my Foil Packet Nachos recipe for a video showing this process. Repeat with the rest of the packets.

5. Store in the fridge for up to 24 hours (or a chilled cooler) and then place the packets in the coals of the fire or on an outdoor grill for 10 – 15 minutes (or in a 400 degree F oven for 30 to 40 min) until the chicken is cooked all the way through (no longer pink in the middle). Carefully let the steam out as you open each packet. Serve warm with desired accompaniments.

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Recipe Notes

We recommend organic ingredients when feasible. 

Nutrition Facts

Nutrition Facts

Chicken Fajita Foil Packets

Amount Per Serving

Calories 536 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 109mg36%

Sodium 1377mg60%

Potassium 1369mg39%

Carbohydrates 36g12%

Fiber 10g42%

Sugar 9g10%

Protein 45g90%

Vitamin A 3813IU76%

Vitamin C 128mg155%

Calcium 101mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.