#foilpacket

Grilled chicken fajita packets made with a tasty keto-friendly recipe. Mexican-style spices are used to season tender chicken breasts, bell peppers, and onions. The mixture is then wrapped in foil and grilled until it's done. This dish is simple and tasty, and it's great for a quick dinner during the week or a summer barbecue outside.

Ingredients: 4 boneless, skinless chicken breasts. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper, to taste. 4 tablespoons salsa. 1/2 cup shredded cheese optional. Fresh cilantro, for garnish optional.

Instructions: Warm the grill up to a medium-high level. Put olive oil, chili powder, cumin, paprika, minced garlic, salt, and pepper in a bowl and mix them together. Spread out each chicken breast on a big piece of foil. Slice the onion and bell pepper and put them on each chicken breast in an even way. Pour the spice mix over each pile of chicken breasts and vegetables. Add 1 tablespoon of salsa and shredded cheese, if you want, to the top of each one. Make a packet out of the foil by folding it over the chicken and vegetables and sealing the edges well. Put the packets on the grill and cook for 15 to 20 minutes, or until the vegetables are soft and the chicken is cooked all the way through. Open the packets carefully watch out for steam and put the food inside on plates to serve. If you want, add fresh cilantro as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

To make this Tin Foil Parmesan Garlic Salmon and Veggies recipe, all you need is some foil and some colorful vegetables. It's easy and tastes great. Garlic, Parmesan cheese, and olive oil are used to season the salmon, which is then baked to perfection with the vegetables in separate foil packets. The result is moist, tender fish with bright, roasted vegetables.

Ingredients: 4 salmon fillets. 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes. 1/4 cup grated Parmesan cheese. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh lemon slices for serving.

Instructions: Preheat the oven to 400F 200C. Place each salmon fillet on a piece of heavy-duty aluminum foil. Divide the mixed vegetables evenly among the salmon fillets. In a small bowl, mix together the Parmesan cheese, minced garlic, and olive oil. Brush the Parmesan mixture onto each salmon fillet and vegetables. Season with salt and pepper. Fold the edges of the foil over the salmon and vegetables to create a sealed packet. Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. Carefully open the foil packets and serve the salmon and veggies hot, garnished with fresh lemon slices.

Prep Time: 10 minutes

Cook Time: 20 minutes