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Easy Chicken Fajita Foil Dinners 

These Easy 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!

Makes 6 Tin Foil Dinners

Who doesn’t love a good chicken fajita?

We know we do! And that’s why we’ve been working on our Easy Chicken Fajita Foil Dinners recipe for the last couple of years.

This recipe is super flavorful, super simple and super delicious. It’s quick and easy clean up-and a perfect easy weeknight meal. We promise you won’t be disappointed!

What ingredients do I need to make these Easy Chicken Fajita Foil Dinners?

  • Skinless, boneless chicken tenders– thinly sliced 
  • Yellow bell pepper- seeded and sliced
  • Red bell pepper- seeded and sliced
  • Green bell pepper– seeded and sliced
  • White or yellow onion- chopped 
  • Black beans– canned, rinsed and drained. As a low carb option-omit the black beans
  • Lime juice from 1 lime
  • Chili powder
  • Cumin
  • Garlic powder
  • Paprika 
  • Kosher salt
  • Ground black pepper
  • Salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños- if desired.

What can I serve with these Easy Chicken Fajita Foil Dinners?

  • Salad: Serve on a bed of lettuce
  • Tortilla: inside a low point street tortilla
  • Eat as is: topped with your favorite fajita toppings such as: salsa, guacamole, nonfat Greek yogurt or sour cream, and jalapeños ect.

Serve with Cilantro Lime Cauliflower Rice, or White, Brown or Mexican rice.

Can I make these Easy Tin Foil Dinners ahead of time?

Yes! You can make these foil dinners and store them in a fridge or cooler for up to 24 hours.

All you have to do is cook them on the grill, oven, or campfire when you’re ready to eat! So simply and delicious! 

How do I make these Easy Chicken Fajita Foil Dinners?

Preheat a grill to medium-high heat, set the oven temperature to 400 degrees, or start the campfire and let it die down.

In a small bowl, mix the chili powder, cumin, garlic powder, paprika, kosher salt and 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. Sprinkle and toss with the remaining seasoning. Set aside.

Tear off six (12- to 14-inch pieces of aluminum 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 needed.

These Easy Chicken Fajita Foil Dinners can be cooked in the oven, on the grill, or over a campfire!

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.

Chicken Fajita 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. Optional garnish.

Fajita Seasonings:

  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika 
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Directions:

  1. Prepare a grill to medium-high heat or set the oven temperature to 400 degrees.
  2. In a small bowl, mix the chili powder, cumin, garlic powder, paprika, kosher salt and freshly ground black pepper. 
  3. Squeeze lime juice over the chicken.
  4. Sprinkle half of the seasoning on chicken. Set aside.
  5. In a large bowl, combine the chopped peppers, and onions, and the drained black beans. Toss with the remaining seasoning. Set aside.
  6. 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. 
  7. Sprinkle the chicken breasts with more paprika. 

GRILL:

  1. 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.
  2. Let the foil pan or packets rest for 5 minutes before serving. 
  3. 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.

OVEN: 

  1. If cooking in the oven, place the packets chicken side down and cook for 25 minutes or until chicken is cooked through.
  2. Let the foil pan or packets rest for 5 minutes before serving.
  3. 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.

CAMPFIRE:

  1. 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. 
  2. 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. 
  3. 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.

Makes 6 tin foil dinners

0-3 PersonalPoints™ per foil dinner*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Yield: 6

Easy Chicken Fajita Foil Dinners

Easy Chicken Fajita Foil Dinners

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

Fajita Seasoning Ingredients:

  • 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

Instructions

    1. Prepare a grill to medium-high heat or set the oven temperature to 400 degrees.
    2. In a small bowl, mix the chili powder, cumin, garlic powder, paprika, kosher salt and freshly ground black pepper. 
    3. Squeeze lime juice over the chicken.
    4. Sprinkle half of the seasoning on chicken. Set aside.
    5. In a large bowl, combine the chopped peppers, and onions, and the drained black beans. Toss with the remaining seasoning. Set aside.
    6. 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. 
    7. Sprinkle the chicken breasts with more paprika. 

    GRILL:

    1. 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.
    2. Let the foil pan or packets rest for 5 minutes before serving. 
    3. 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.

    OVEN:

    1. If cooking in the oven, place the packets chicken side down and cook for 25 minutes or until chicken is cooked through.
    2. Let the foil pan or packets rest for 5 minutes before serving.
    3. 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.

    CAMPFIRE:

    1. 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. 
    2. 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. 
    3. 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.

    Makes 6 tin foil dinners

    0-3 PersonalPoints™ per foil dinner*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 3 smartpoints per foil dinner BLUE/PURPLE: zero smartpoints per foil dinner

  • Store leftovers in the fridge for up to 4 dayss.
  • These foil dinners can be made 24 hours ahead of time. Store them in a fridge or cooler for up to 24 hours.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 203Total Fat: 1gSaturated Fat: 0gCholesterol: 65mgSodium: 452mgCarbohydrates: 20gNet Carbohydrates: 13gFiber: 7gSugar: 4gProtein: 28g
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