1.5 lbs. of boneless skinless chicken breast (organic recommended)
3 TBS olive oil, divided
1/2 tsp pink himalayan salt
1 1/2 TBS clean taco seasoning
2 bell peppers, sliced
2 medium onions, halved and sliced lengthwise
2 tomatos (I actually used cherry tomatoes because I had them and they were delicious)
Whole wheat tortillas
MARINADE: In small bowl combine the juice of 2 lemons, 2 TBS olive oil, 1 tsp pink himalayan salt, and 5 Tsp of clean eating taco seasoning. Stir until combined.
In a heavy duty resealable bag combine marinade and chicken. Refrigerate for a minimum of 2 hours. (I usually try to leave it overnight).
Tear off 16x 16 sheets of aluminum foil
Place 1/4 of the peppers, onions, and tomatos in the middle of each piece of foil. Sprinkle veggies with salt and pepper. Lay 1/4 of the marinated chicken over each veggie pile. Squeeze 1/4 of a lime over each packet. Drizzle 1-2 tsp of extra marinade over each packet. Fold packet (see link to video on how to do this below).
Grill Directions: Grill over a medium flame for 15-20 minutes. Seam side down.
Campfire Directions: Cook in the hot coals of the fire until chicken is opaque and veggies are tender. About 20 minutes.