Low Carb Chicken Fajita Foil Packets
9.8g
Net Carbs
43.9g
Protein
22.3g
Fat
20.3g
Fiber
522
Calories
Cooking tip: Cooking time for this recipe really depends on how hot the grill or fire is. Note that it might take longer to fully cook over a lower flame or heat. You can also make this in the oven, cooking packets on a baking sheet at 400°F for roughly the same time.
Ingredients:
- 1 1/3 cups fresh green bell pepper USDA
- 3/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 3/4 teaspoon garlic powder USDA
- 1 tablespoon chili powder, 036800328198, organic Red Monkey
- 4 svgs avocado oil, spray Cadia
- 3/4 teaspoon Magic Baker zero sugar baking blend, Splenda
- 1 teaspoon table salt USDA
- 1 1/3 cups fresh red bell pepper, sliced Canadian Nutrient File
- 1 cup fresh red onion USDA
- 1 teaspoon dried oregano, leaves USDA
- 24 ounces raw chicken thigh, skinless USDA
- 4 teaspoons butter, salted USDA
- 8 tortillas zero net carb tortillas, original Mission
- 2 ounces sharp cheddar cheese FNDDS
- 2 tablespoons fresh cilantro, leaves USDA
- 1/2 ea fresh lime FNDDS
- 1 ea fresh avocado USDA
- 4 tablespoons sour cream FNDDS
Directions:
Equipment note: we suggest using heavy duty aluminum foil for this recipe.
- Heat grill over high flames for 5 minutes.
- Prepare 4 16-inch lengths of foil. Place 1/3 cup green pepper slices, 1/3 cup red pepper slices, and ¼ cup onion slices in the middle of each length of foil and toss together. Spray with avocado oil.
- In a small bowl, use a fork to mix together chili powder, salt, dried oregano, garlic powder, cumin, and sweetener until evenly distributed. Sprinkle a generous pinch over the vegetables in each foil packet.
- Cut chicken thighs into ¼-inch slices. Arrange 6-ounces sliced chicken on top of the vegetables in each packet and evenly sprinkle with remaining seasoning, about ½ tablespoon for each packet. Top each with a teaspoon of butter. Fold the foil and seal into packets.
- Cook packets, vegetable side down, over high flame for 12 minutes. Flip packets and continue cooking over high flame for 14-18 minutes, or until chicken is fully cooked to an internal temperature of 165°F.
- Warm tortillas over the grill briefly and serve each hot fajita packet with two tortillas. Top each packet of fajitas with ½-ounce shredded cheese, ¼ of the avocado, 1 tablespoon sour cream, ½ tablespoon cilantro leaves and a small lime wedge. One packet as described is one serving.
