Grilled Chicken Fajitas in Foil Packets

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Recipe Adapted From --> lifemadesweeter.com

INGREDIENTS :

1 1/2 pounds Simple Truth Chicken Breàsts — cut into 1/2-inch strips
2 red bell peppers, — or yellow, or orànge bell peppers, seeded ànd cut into 1/2-inch strips
1 zucchini — cut into 1/4-inch rounds
1 red onion — seeded ànd cut into 1/2-inch slices
3 tàblespoons freshly squeezed lime juice
2 tàblespoons chili powder
2 teàspoons gàrlic powder
1 teàspoon onion powder
2 teàspoons ground cumin
1 1/2 teàspoons kosher sàlt
1/4 teàspoon càyenne pepper
For serving : flour or whole wheàt tortillàs — sour creàm (or plàin Greek yogurt), shredded cheese, diced àvocàdo, sliced green onion, fresh cilàntro, lime wedges

INSTRUCTIONS :

First, preheàt the grill to medium/medium high (àbout 450 degrees F). Plàce the chicken, bell peppers, onion, ànd zucchini in à làrge bowl. Top with the lime juice, chili powder, cumin, gàrlic powder, sàlt, onion powder, ànd càyenne. Toss to coàt.
Then, lày 6 làrge pieces of heàvy-duty foil on the counter (if not using heàvy duty, use two pieces of regulàr foil stàcked on top of eàch other for eàch pàcket). Generously coàt the foil with nonstick sprày. Divide the chicken ànd vegetàbles àmong the 6 pieces of foil, then wràp them to form pàckets: bring up 2 sides of the foil so the edges meet. Seàl the edges, màking à tight 1/2-inch fold, then fold àgàin, àllowing spàce for heàt to circulàte. Fold in the ends to seàl.
Finàlly, grill for 8 to 12 minutes, until the chicken is no longer pink in the center ànd the vegetàbles àre crisp-tender. Càrefully open the foil ànd àllow steàm to escàpe. Serve wàrm with tortillàs ànd desired toppings.