Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced into strips
  • 3 large bell peppers (red, green, and yellow), sliced into strips
  • 1 large white or yellow onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Slice the chicken, bell peppers, and onions into uniform, thin strips to ensure even cooking.
  2. In a small bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and cayenne.
  3. Place the chicken and vegetables in a large mixing bowl, pour the seasoning over them, and toss thoroughly until coated.
  4. Cut four large sheets of heavy-duty foil (approx. 12 x 18). Place two sheets per packet, overlapping them for strength.
  5. Divide the mixture evenly among the four foil sheets, piling ingredients in the center.
  6. Seal the packets by folding the long edges together twice and folding in the ends, leaving a small pocket of air inside for steam circulation.
  7. Cook using one of three methods: Oven (400°F for 20-25 mins on a baking sheet), Grill (medium-high heat for 15-20 mins), or Campfire (on hot coals for 20 mins, flipping every 10 mins).
  8. Remove from heat when packets are puffed and chicken reaches an internal temperature of 165°F.