Salmon with Lentils

Directions for: Chicken Fajitas in Foil Packs

Ingredients

8 Little potatoes, any varietal

1 large boneless, skinless chicken breast, cut into half-inch slices

1 bell pepper, cut into 1-inch chunks

red onion, cut into 1-inch chunks

2 Tbsp oil

2 tsp chili powder

1 tsp garlic powder

1 tsp salt

1 tsp cumin

1 tsp paprika

tsp onion powder

tsp black pepper

Lime, to taste

Sour cream, to taste

Directions

1. Preheat the grill to 375F to 400F (medium-high).

2. In a large bowl, combine Little potatoes, chicken, peppers, onions and oil. Stir until coated.

3. In a small bowl, stir together chili powder, garlic powder, salt, cumin, paprika, onion powder, and black pepper. Add to the bowl and stir well to coat.

4. Lay two sheets of foil (roughly 12x 16 in size) together, one on top of the other. Spray lightly with non-stick spray and add one quarter of the fajita mixture to the middle. Fold and seal by pinching the top and the sidesdont let the steam to escape! Repeat for 2 packets, dividing the mixture evenly between all four.

5. Place over direct heat on the grill and cook for 15 to 20 minutes, until potatoes are tender and chicken reaches 165F. Remove and serve immediately with sour cream and lime wedges as desired.

See more: Chicken, Dinner, Grill, Pepper, Potatoes