Chicken Fajita Foil Packets

1. Prep & Preheat

• Preheat your oven to 400°F (200°C). We want a hot oven to ensure the veggies get tender and slightly caramelized.
• Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

2. Build the Packets

• Lay the foil sheets flat on your counter.
• Divide the sliced bell peppers and red onions evenly, placing a mound in the center of each foil sheet. (The veggies act as a “bed” to keep the chicken from sticking to the foil).
• Divide the sliced chicken and place it directly on top of the veggies.

3. Season and Seal

• Drizzle the olive oil evenly over the chicken and veggies.
• Sprinkle the fajita seasoning evenly over everything.
• The Seal: Bring the two long edges of the foil together over the food. Fold them down together twice to create a tight seam. Then, fold up the short ends tightly. You want a sealed little parcel that will trap the steam inside. Leave a little room in the center for the steam to expand!

4. Bake to Perfection

• Place the packets on a large baking sheet (just in case of any tiny leaks).
• Bake for 20–25 minutes.
• Carefully open one packet (watch out for the hot steam!) to check that the chicken is cooked through (165°F internal temperature) and the peppers are tender.

5. The Sizzle and Serve

• Remove the baking sheet from the oven.
• Transfer the sealed packets directly to your dinner plates or a serving board. Let them rest for 3 minutes before opening.
• Squeeze a fresh lime wedge over the top of each packet right before tearing them open.

Serving Suggestions (Make it an Interactive Fajita Bar!)