Chicken Fajita Foil Packets

published May 20, 2020
Snapshot Cooking
Chicken Fajitas Foil Packets

An all-in-one foil packet dinner that can be cooked on either the grill or in the oven.


Prep10 minutes

Cook20 minutes to 25 minutes

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Cooked chicken breast, onion, bell pepper in foil packet
Credit: Jesse Szewczyk

This recipe is everything you love about classic chicken fajitas, wrapped up into a fuss-free, all-in-one foil packet. As it cooks on the grill, the bell peppers and onions caramelize and the chicken becomes perfectly moist and tender. Serve with rice or tortillas, then let everyone dress up their own foil packet — sliced avocado, a dollop of sour cream, lime wedges, and chopped cilantro are all delicious options.

Credit: Jesse Szewczyk

Making Your Own Taco Seasoning

This recipe uses two tablespoons of store-bought taco seasoning (equivalent to a 1-ounce packet) to mimic the flavor of restaurant-style fajitas. But if you don’t have a packet on hand, you can easily make your own. Our recipe for homemade taco seasoning is a simple mix of pantry spices, and makes a big batch at once that you can turn to all summer long.

Read more: How to Make Homemade Taco Seasoning

Chicken Fajitas Foil Packets

An all-in-one foil packet dinner that can be cooked on either the grill or in the oven.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info


  • 2

    medium bell peppers

  • 2

    medium red onions

  • 1 (15-ounce) can

    black beans

  • 2 tablespoons

    taco seasoning (from a 1-ounce packet), divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 4

    (6-ounce) boneless, skinless chicken breasts


  1. Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

  2. Prepare the following, placing them all in the same large bowl: Slice 2 medium bell peppers and 2 medium red onions, and drain and rinse 1 can black beans. Add 2 tablespoon olive oil, 1 tablespoon of the taco seasoning, and 1/2 teaspoon of the black pepper, and toss to combine.

  3. Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1 tablespoon taco seasoning and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile.

  4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

Recipe Notes

Oven cooking: To cook the packets in the oven, place onto a rimmed baking sheet and roast at 425°F for 20 to 25 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.