There’s nothing like a delicious foil pack recipe to make dinner a breeze, and these Chicken Fajitas Foil Packets are one of our favorites! Seasoned chicken, rice, bell peppers, and onion cooked together in tin foil for an easy all-in-one tin foil dinner. Cook them on the grill, in a campfire, or even in the oven, so you can enjoy them all year round.

An opened foil packet dinner with chicken, rice, bell peppers, onion, lime and cilantro, with flour tortillas in the background.

Just when I thought one pan meals were the best option for quick and easy dinner, foil packet dinners are making a comeback! Foil packets are meals cooked inside an envelope of tinfoil, on the grill, in the oven, or in a campfire.

To make foil packs (or “tin foil dinners” as well called them growing up), all you need is your recipe ingredients–usually a piece of meat and some vegetables–and a large piece of tinfoil.

Fold the sides of the tinfoil up to make a closed pouch, and you’re ready to go. You’ll have a delicious meal cooked in minutes, with no clean-up or dishes required!

I’m totally obsessed with these chicken fajitas cooked in foil packs, because it’s an all-in-one meal. We’ve got our seasoned chicken and vegetables, but I’ve also added rice! Yes, you can cook rice in a foil packet! I chose to use minute rice because it will steam and cook perfectly in tinfoil. You could also use regular rice, as long as your pre cook it for half of the time you normally would, before adding it to the tinfoil.

How to make chicken foil packets with rice:

Start by mixing the rice, water and 2 tablespoons of taco seasoning together. Allow it to rest for 5 minutes, to allow the rice to absorb some of the liquid.

Process photos for making chicken fajitas, including chopped bell peppers and onions on a cutting board, and a clear glass bowl with the chopped vegetables and seasoned chicken, ready to put into foil packets.

Cut your chicken breasts against the grain, into thin slices. Cut the bell peppers and onion into slices.

Season the chicken and vegetables with oil and the remaining taco seasoning.

Lay five pieces of tinfoil out on your countertop. Spoon a pile of rice,  dividing it and any liquid left in the bowl evenly, onto the center of each piece of tinfoil,

Top with chicken and vegetables.

Minute rice on a piece of tinfoil, and another photo of the rice topped with seasoned chicken pieces and vegetables to make fajita foil packets.

Fold the sides of the tinfoil up and over the food, sealing it closed to make a packet.

Now you’re ready to cook your foil pack dinner on your grill, in the oven or in your campfire!

To make ahead:

Make your foil packet meal even easier, by preparing the ingredients ahead of time. Chop all of the veggies and cut the chicken into slices. Store them separately, in ziplock bags or a covered container, for 1-2 days.




An opened foil packet dinner with chicken, rice, bell peppers, onion, lime and cilantro, with flour tortillas in the background.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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  • 1 1/2 cups minute rice , brown or white
  • 1 1/2 cups water
  • 1 pound boneless skinless chicken breasts , cut into thin strips
  • 2 bell peppers , any color, sliced into thin strips
  • 1 yellow or purple onion , sliced into thin strips
  • 2 Tablespoons olive oil
  • 1 packet fajita seasoning or taco seasoning , divided
  • tin foil , for wrapping

For serving (Optional):

  • small flour tortillas
  • guacamole
  • salsa
  • sour cream
  • fresh cilantro
  • hot sauce
  • limes


  • Combine rice, water, and 2 tablespoons taco seasoning and stir. Set aside for 5 minutes.
  • Add chicken, bell peppers and onion to a large bowl. Drizzle with oil, and season with the remaining taco seasoning packet, stirring gently to evenly coat everything.
  • Coat four large pieces (about 12'' long) of tinfoil with cooking spray. 
  • Divide the rice and remaining liquid evenly between the pieces of tinfoil. Add chicken and vegetables on top. 
  • Bring the sides of the tinfoil up, sealing the tinfoil closed to form foil packs, ready to cook.

To cook on the grill:

  • Preheat grill to medium heat. Add foil packets and close lid. Cook on medium to medium-high heat, depending on your grill, for about 10-13 minutes or until chicken is cooked through. Add desired toppings and enjoy!

To cook in the oven:

  • Preheat oven to 425 degrees F. Place the foil packets on a baking tray and cook for 15-20 minutes or until chicken is cooked through. Add desired toppings and enjoy!

To cook in a campfire:

  • Cook in the hot coals of a campfire for about 20 minutes, or until chicken is cooked through. Add desired toppings and enjoy!


Calories: 343kcalCarbohydrates: 32gProtein: 27gFat: 10gSaturated Fat: 1gCholesterol: 72mgSodium: 162mgPotassium: 583mgFiber: 2gSugar: 3gVitamin A: 1920IUVitamin C: 79.4mgCalcium: 26mgIron: 2.8mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I made this today. We enjoyed it. It’s similar to one I used to make called Chicken in Foil. I like this one better because it has a spicy flavor. I will make this again very soon.

  2. We made this recipe today. It was delicious! We were in a rush to have lunch done before going to work, and I had just opened my email and seen this recipe, when I realized I had all the ingredients and that it took 30-35 minutes with prep and cooking to be done, I had to try it. Everyone was a bit skeptical about it since we had never cooked in aluminum foil, (other than potatoes) and once done the chicken didn’t look quite like we thought fajita chicken usually looks, but it was a surprise to taste it and realize it was So Good! Thank you!!

  3. Is it save to cook with aluminium? I have gone to great pains to get rid of pots with aluminium because they said the aluminium leaches into the food and causes brain diseases like alzheimers.

  4. 5 stars
    We made these at camp and my entire family loves them. Even my parents stopped over for dinner and loved them. I’m currently making them in my oven instead of the grill for the first time. Thanks for sharing!

  5. 5 stars
    I too came across this just before heading out to go camping at our property and was looking for a change in pace when it comes to cooking, I think I’ll try some rib eye steak sliced in the fajita. But my question is why do you cut the chicken against the grain. I’ve often wondered why big fresh chicken breast aren’t as tender as the ones I buy already frozen as a boneless chicken breast like at Costco verses the fresh boneless chicken breast from the meat dept. Is that because I’m cutting with the grain? Any hints or tricks would be great to make them more tender. I do prefer the fresh sometimes, and sometimes it’s a better deal.

    1. 4 stars
      If you don’t cut “across the grain” the chicken will be difficult to cut and cut will tear or shred. It’s just easier to cut across the grain and the strips look nicer. Also never use a serrated knife. At least this is what I was taught by my mom and grandma growing up.

  6. 5 stars
    Thank you for a fun twist on an old childhood favorite! I came across this just in time for a family campout and decided to give it a try. It did not disappoint! Thank you for sharing!

  7. I haven’t made a tin foil dinner for a long time.

    Thanks for sharing the recipe and for the reminder about tin foil dinners.

    Can’t wait to try the fajitas! 🙂

      1. We used to make these at church camp. Burger carrots potato and onion season to taste. Cooked on campfire. Will definitely try your recipe. Probably tonight!

  8. 5 stars
    I enjoyed these foil pack recipes, I too make this type of dinner but bave always used hamburger with potatoes baby carrots bell pepper and onions. We called them boy scout dinners because it started out in the coals of a campfire. I’ve never tried the chicken so thanks for the idea I will def give it a try. I think I will love the chicken even more.