This Pineapple Chicken Fajita recipe is a quick and easy dish that is great to bring to any BBQ, or to just enjoy yourself!
Foil packs are such a fun way to cook just about anything. And the best part is, you don’t have to wash a baking dish afterward!
This recipe is topped with avocado, and avocados are incredibly nutritious and are a great healthy fat to enjoy on lower carb days!
Remember, low carb = higher fat. You will get great energy from healthy fats on your lower carb days.
Did you know avocados contain more potassium than bananas?
Potassium is an important electrolyte which regulates fluid balance and controls the electrical activity of the heart and other muscles!
They are also loaded with fiber which is great for digestive health.
Here’s the recipe!
Low Carb Pineapple Chicken Fajita Foil Pack
Ingredients:
4 boneless skinless chicken breasts, cut in 1 inch pieces
2 cups of fresh pineapple, chopped
½ cup olive oil
1 red bell pepper, diced
1 small onion, diced
Sea salt and pepper to taste
1 avocado
Instructions:
Heat oven to 375°F. Cut 4 large sheets of foil.
In medium bowl, toss together 4 boneless, skinless chicken breasts, olive oil, red bell pepper, onion as well as sea salt and pepper. Be sure all ingredients are fully coated and mixed well.
Divide chicken and veggie mixture evenly on each sheet of foil. Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
Bake 35 to 40 minutes or until chicken is fully cooked.
To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until chicken is fully cooked.
Top with fresh avocado! Enjoy!