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–+ servings

Chicken Fajita and Rice Foil Packets {Gluten and Dairy-Free}

These Chicken Fajita and Rice Foil Packets made with seasoned chicken, bell peppers, and onions over a bed of mexican-seasoned rice are delicious, filling, and convenient to make on the campfire or grill. Simply prep the chicken and veggies at home before camping and the foil packets can be assembled and ready to cook in minutes!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Boneless, Skinless Chicken Breasts
  • 3 medium Bell Peppers
  • 1 large Yellow or Red Onion
  • 1½ Cups Minute Rice (White or Brown)
  • 1½ Cups Water
  • 3 TBSP Olive Oil
  • 1 1-oz Fajita Seasoning Packet (check for gluten-free if needed)
Optional Garnishes:
  • Lime
  • Salsa or Pico de Gallo
  • Sour Cream
  • Cilantro
  • Guacamole
  • Hot Sauce

Equipment

  • Aluminum foil - Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
  • Mixing Spoon
  • Heat-Resistant Gloves
  • Long-handled tongs
  • If not preparing chicken and fajita veggies at home prior to camping, you will also need a knife, cutting board, and large mixing bowl.

Method
 

Prep At Home Before Camping:
  1. Slice chicken breast, bell peppers, and onion into thin, bite-sized strips.
  2. In a large bowl, combine the chicken, peppers, and onion. Drizzle with olive oil and half the packet of fajita seasoning and mix to coat evenly.
  3. Place the seasoned chicken and veggies in a gallon-sized Ziplock bag and store in the fridge or cooler (up to 2 days) until ready to assemble the foil packets.
  4. Place the rice and the remaining fajita seasoning into a quart-sized Ziplock bag or plastic container. Be sure to leave room for the water - you'll add it to the rice container right before preparing the foil packets.
To Cook While Camping:
  1. Add 1½ cups of water to the dry, seasoned rice and let it soak for 5 minutes while you prepare the foil.
  2. For four foil packets, cut eight 24-inch (approx) pieces of aluminum foil and place two pieces in a "+" pattern.
  3. Divide the rice into four portions and place in the center of four pieces of foil. Make sure to include the liquid from the soaked rice.
  4. Divide the chicken and fajita veggies into four portions and place evenly over each rice pile.
  5. Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the four packets.
  6. Place sealed packets over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
  7. Cook for approximately 45 mins, turning and rotating packets every 15 minutes for even cooking. Make sure chicken is cooked to 165 degrees for food safety.
  8. After cooking, let the packets rest for 5-10 minutes then open carefully. Top with your choice of garnishes, and enjoy!

Notes

Grill or Indoor Oven Instructions: Preheat grill or oven to 400 degrees (medium-high heat). Cook foil packets for 15-20 minutes on each side until chicken is cooked through to 165 degrees.
 

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