Chicken fajita tin foil dinners are the perfect meal for camping or a weeknight cook out on the grill.
Camping is just not my thing. At all. And horses aren't either. But my kids seem to like both so a long time ago I made a deal with them that I would give 24 hours a year to camping for my son and would attend a yearly horse expo for my daughter. I've been really good about it so far--we've missed a few things due to illness or pregnancy but overall I've kept my promise.
This year for my mandatory 24 hours of camping, we'll be heading up to one of our usual camping spots. I'm ready and prepared this year with these chicken fajitas.
We made our fajitas with quinoa but know that you can make it with quinoa or rice.
- 2 cups cooked rice
- 4 uncooked chicken breasts
- 2 cups assorted vegetables--onion, red or green bell peppers, carrots
- ½ cup salsa
- ½ cup water
- 1 fajita seasoning packet (we use McCormick or Simply Organic)
- Monterrey jack and cheddar cheese (we use 2%)
- Lightly grease one side of four pieces of tin foil. Fold the tin foil up one inch to make a rim. In each piece of tin foil place ½ cup rice, 1 cut up chicken breast, ½ cup vegetables, two tablespoons salsa, two tablespoons water and cheese. Sprinkle with fajita seasoning to taste.
- Fold the tin foil up to make packets and to seal. Place on a grill over medium heat, in a preheated 400 degree oven, or on coals or in a campfire. Cook for 20-30 minutes, checking occasionally for doneness. Meal is done when vegetables are tender and chicken is cooked.
This sounds so good and I like dinners that I can put on the grill.
Have a great week,
Laura @ Mommy Run Fast
So easy- what a great idea!!
This looks YUMMY...pinned. Thank you.