- 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).
- FOILPACK ASSEMBLY: Tear off 4 16" x 16" sheets of aluminum foil. Place 1/4 of the peppers and onions 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 up.
Campfire Directions: Cook in the hot coals of the fire until chicken is opaque and veggies are tender. About 20 minutes.
Oven Directions: Bake Fajita Foil Packets in an oven that has been heated to 400 degrees for 30 minutes.