Chicken Fajita Foil Packets

• 1.5 lbs boneless, skinless chicken breasts (or thighs), sliced into thin strips
• 3 bell peppers (a mix of red, yellow, and orange for sweetness and color), sliced into strips
• 1 large red onion, sliced into strips
• 2 tbsp olive oil (or avocado oil)
• 1 packet (1 oz) store-bought fajita or taco seasoning (or 3 tbsp homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, ½ tsp oregano, ½ tsp salt, ¼ tsp black pepper)
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

💡 Pro Tips & The Science of the Packet:

• Use Heavy-Duty Foil: Regular foil can tear when you try to open it. Use heavy-duty foil, or double-wrap with standard foil to ensure a perfect seal.
• The Science of the “Juicy” Chicken: Lean chicken breast is notorious for drying out because its muscle fibers seize up and squeeze out moisture when hit with direct, dry heat. But inside a sealed foil packet, the moisture from the chicken and veggies turns to steam. This creates a gentle, humid cooking environment that keeps the temperature of the meat from spiking too fast, allowing the proteins to cook evenly without tightening up and drying out. Meanwhile, the concentrated heat of the oven still manages to soften and sweeten the peppers and onions!

Step-by-Step Instructions (Sizzling, Tender, Foolproof)