We’ve been spending a lot of time outdoors this summer, which I love, but that also means we’ve been needing more meal ideas that we can eat in the wilderness! Even if you’re not an outdoorsy type of person though, foil packets, like these Chicken Fajitas, are a great make-ahead meal that you can cook in your oven at home … or your backyard fire pit!
I LOVE a make-ahead meal come dinner time … always thanking my “earlier self” for getting all of the work out of the way ahead of time so I can enjoy the evening! And the cleanup for this one is so minimal you’ll really be happy you made things so easy.
We recently enjoyed these Chicken Fajita Foil Packets on a paddle camping trip with the girls and their friends. It was a 24-hour iPhone free adventure with four teens who all did a great job paddling down the river with us!
We packed everything up that we’d need for two days and one night and made our way to a boat-in-only campsite that’s one of our favorite places in NC. All four kids slept in hammocks in the trees (with bug nets around them) and truly had a blast on the trip!
I was a little nervous about feeding four hungry teenagers, but it ended up working out just fine with all the extra snacks and filling foods we brought.
And here’s how I made those dinner packets that everyone gobbled down. I’ll be making these again for sure … super easy, filling, and good!
Chicken Fajita Foil Packets
For the Packets
- 1 1/2 pounds chicken breasts boneless, skinless
- 3 bell peppers (any color), seeded, cored, and sliced thin
- 1/2 red onion peeled and cut into thin slices
- 2 ears corn cut off the cobb
- 1 can pinto beans or black beans
- 1/2 jalapeno seeded, cored, and minced
For the Marinade
For Serving (optional)
- shredded cheese (Monterey Jack or similar)
- sour cream
- tortillas we suggest homemade corn tortillas
- Cut 8 large pieces (about 14-16″ long each) of foil and lay them out double stacked perpendicular (forming a plus sign) to start 4 grill packets. At this point you can line them with parchment paper if desired—simply put a single layer on top of the foil.
- Evenly distribute the chicken, peppers, onions, corn, beans, and jalapeno onto each stack of foil and somewhat “flatten” out the contents for even cooking.
- Whisk together the marinade ingredients and drizzle equal amounts over top of each foil packet.
- Carefully lift the two ends of the bottom piece of foil (so the edges meet at the center) and crimp by folding over at least three times. Rotate the packet and then crimp the remaining two ends in the same manner. If you are throwing these onto the campfire coals (directly over the fire is not recommended) you do not want any chance of ashes making their way inside! See my Foil Packet Nachos recipe for a video showing this process. Repeat with the rest of the packets.
- Store in the fridge for up to 24 hours (or a chilled cooler) and then place the packets in the coals of the fire or on an outdoor grill for 10 – 15 minutes (or in a 400 degree F oven for 30 to 40 min) until the chicken is cooked all the way through (no longer pink in the middle). Carefully let the steam out as you open each packet. Serve warm with desired accompaniments.
- We recommend organic ingredients when feasible.?
- Gluten-free when GF soy sauce is used.
Other Favorite Camping Food Recipes
If you love camping but aren’t sure what to pack, we’ve got you covered. Perfect to bring along on your next outdoor adventure, here is some of our favorite food to bring camping:
What outdoor activities have you been doing this summer?