Keto Foil Packet Chicken Fajita
Summer calls for fresh flavors and outdoor cooking. When you're craving a delicious meal that's both Keto-friendly and easy to prepare on the grill, foil packet chicken fajitas are the perfect choice. Packed with vibrant vegetables and seasoned chicken, this recipe brings the sizzle to your summer gatherings. With its simplicity and robust flavors, foil packet chicken fajitas are a standout in all Keto grill recipes. Whether you're looking for a quick weeknight dinner or planning a weekend barbecue, this dish delivers on taste and nutrition without compromising on ease of preparation. Embrace the flavors of summer with this delightful recipe that's sure to become a favorite in your Low-carb summer recipe repertoire.
How to Make It
Step 1
Prepare a grill to medium-high heat or set the oven temperature to 400°F.In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, ground coriander, paprika, kosher salt and freshly ground black pepper. Massage half of the marinade on both sides of the chicken breasts and set aside.
Step 2
Slice the red and green bell pepper and white onion. Slice the lime into wedges for garnish. In a large bowl, add the cut vegetables. Toss with the remaining marinade and set aside.
Step 3
Tear off a few lengths of aluminum foil in 12- to 14-inch pieces. Place 1/2 of the seasoned vegetables in the center of the foil and top with a seasoned chicken breast. Sprinkle the chicken breasts with more paprika for color, if desired.
Step 4
Fold the two long edges toward one another, then over once or twice and crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are tightly sealed.
Step 5
Place the packets vegetable side down on the grill pan, cover with a lid and cook for 5 minutes, then turn to the seam side down and cook for 20 more minutes or until chicken is cooked through.
Step 6
Let the packets rest for 5 minutes before serving with lime wedges and jalapeños. Store leftovers in an airtight container in the fridge for up to 5 days.
Ingredients
- Extra virgin olive oil 3 tbsp
- Chili powder 1 tsp
- Cumin, ground 1 tsp
- Coriander Seed Ground 0.5 tsp
- Garlic powder 0.5 tsp
- Paprika 0.5 tsp
- Salt 0.5 tsp
- Black pepper 0.5 tsp
- Chicken breast 2 large – split
- Red pepper 0.5 medium – 2 1/2" diameter x 2 3/4"
- green pepper 0.5 medium – 2 1/2" diameter x 2 3/4"