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Easy Chicken Fajita Foil Dinners Recipe

Name: Easy Chicken Fajita Foil Dinners
Yield: 6
Ingredients: 1.5 lbs. skinless, boneless chicken tenders, thinly sliced; 1 yellow bell pepper, seeded and sliced; 1 red bell pepper, seeded and sliced; 1 green bell pepper, seeded and sliced; 1 white or yellow onion, chopped; 1 (15 oz.) can black beans, rinsed and drained; lime juice from 1 lime; Salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños, for additional points; 2 tsp chili powder; 2 tsp cumin; 1 tsp garlic powder; 1 tsp paprika or smoked paprika; 1 tsp kosher salt; 1/2 tsp ground black pepper

Pound Dropper

asy Chicken Fajita Foil Dinners are one of our favorite meals! They're super flavorful, super simple and super delicious!! They make for a quick and easy clean up-and a perfect easy weeknight meal! Author: thepounddropper.com

Ingredients

1.5 lbs. skinless, boneless chicken tenders, thinly sliced

1 yellow bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 white or yellow onion, chopped

1 (15 oz.) can black beans, rinsed and drained

lime juice from 1 lime

Salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños, for additional points

2 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp paprika or smoked paprika

1 tsp kosher salt

1/2 tsp ground black pepper

Method

Prepare a grill to medium-high heat or set the oven temperature to 400 degrees.

In a small bowl, mix the chili powder, cumin, garlic powder, paprika, kosher salt and freshly ground black pepper.

Squeeze lime juice over the chicken.

Sprinkle half of the seasoning on chicken. Set aside.

In a large bowl, combine the chopped peppers, and onions, and the drained black beans. Toss with the remaining seasoning. Set aside.

Tear off six (12- to 14-inch pieces of heavy duty foil) or if using a foil pan, spray six tin foil pans (7 -inch) with nonstick cooking spray, place 1 cup of the seasoned vegetable mixture in the center of the foil or foil pan, and top with a 4 oz. seasoned chicken.

Sprinkle the chicken breasts with more paprika.

If cooking on the grill, place the foil pans uncovered or foil packets vegetable side down, close the lid on the grill and cook for 5 minutes, then turn to the seam side down and cook for 20 more minutes or until chicken is cooked through.

Let the foil pan or packets rest for 5 minutes before serving.

Top with your favorite fajita toppings such as: salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños for garnish, for additional points. Serve on a bed of lettuce, with low point tortillas, or eat as is.

If cooking in the oven, place the packets chicken side down and cook for 25 minutes or until chicken is cooked through.

Let the foil pan or packets rest for 5 minutes before serving.

Top with your favorite fajita toppings such as: salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños for garnish, if desired. Serve on a bed of lettuce, with low point tortillas, or eat as is.

Start the campfire and when it dies down and there are only coals, lay the foil packets or pans covered with foil directly on the coals and cook for 25-30 minutes.

It is best to use a meat thermometer to know when the chicken reaches 165 degrees Fahrenheit. Using a meat thermometer stick a small hole inside the chicken to check the temperature.

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