These easy Chicken Fajitas in Foil Packs make weeknight cooking a breeze—no skillet required! Juicy chicken, tender Little Potatoes, and colorful peppers all cook together in one foil packet, so cleanup is minimal. Short on time? Use pre-sliced peppers and onions from the produce section, swap fresh garlic for jarred minced garlic, or grab a premade fajita seasoning blend to save even more minutes.

On-the-Go Options

These foil packs aren’t just for the oven—they’re perfect for grilling at the campsite, cooking over a backyard fire pit, or reheating and taking on the go. Wrap warm packets in a kitchen towel and pop them in an insulated bag to keep them hot for after-school sports or a cozy dinner on the sidelines. Leftovers make a great next-day lunch—just slice the chicken and veggies to fill wraps or add to a salad.

Kid-Friendly Options and How to Get Them Involved

Invite your kiddos to help by adding potatoes, peppers, and chicken to the foil, then sprinkling on seasoning before folding them up. For picky eaters, use mild seasoning or swap in sweet bell peppers only. Serve with toppings like shredded cheese, avocado slices, or sour cream so everyone can customize their own fajita flavor.

Prep
10 mins
Cook
35 mins
Serves
8
Ingredients
14
Keep screen awake while cooking

Equipment

  • Large bowl
  • Small bowl
  • Heavy duty foil

Ingredients

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  • 1 lb Little Potatoes (or you can use any of our Oven or Grill Ready kits!)
  • 4 boneless, skinless chicken breasts, cut into half-inch slices
  • 3 bell peppers, cut into one-inch chunks
  • 2 red onion, cut into one-inch chunks
  • 1/4 cup oil
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • (To taste) lime
  • (To taste) sour cream

Instructions

  • Step 1

    Preheat the grill to 375 to 400 °F (medium high). If cooking in the oven, preheat oven to 400 °F.

  • Step 2

    In a large bowl, combine Little Potatoes, chicken, peppers, onions and oil. Stir until coated.

  • Step 3

    In a small bowl, stir together chili powder, garlic powder, salt, cumin, paprika, onion powder, and black pepper. Add to the bowl and stir well to coat.

  • Step 4

    Lay two sheets of foil (roughly 12″x 16” in size) together, one on top of the other. Spray lightly with non-stick spray and add one quarter of the fajita mixture to the middle. Fold and seal by pinching the top and the sides—don’t let the steam to escape! Repeat for 2 packets, dividing the mixture evenly between all four.

  • Grill Option:

    Place over direct heat on the grill and cook for 15 to 20 minutes, until potatoes are tender and chicken reaches 165°F. Remove and serve immediately with sour cream and lime wedges as desired. Serve and enjoy!

  • Oven Option:

    Place foil packs on a baking sheet and bake for 30 to 35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. Serve and enjoy!