Chicken Thigh Fajitas in Foil in the Oven

Ingredients:

• 700 g skinless and boneless chicken thigh fillet, cut into 1 cm wide strips.
• 1 medium onion, sliced ​​into 0.5 cm thick circles.
• 1 green bell pepper, cut into 0.5cm wide strips.
• 1 green bell pepper, cut into 0.5cm wide strips.
• 3 tbsp. fajita seasonings
• 3 tbsp. l. olive oil
• 2 teaspoons adobo sauce (from a jar of chipotle peppers)
• 1 tsp ground cumin
• Juice of 1 lime (about 2 tbsp)
• 8 wheat tortillas, 15 cm in diameter.
• Boiled rice, for serving
• Grated cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced ​​avocado, and hot sauce for serving

Preparation:

1. Place the baking sheet in the oven and preheat the oven to 200°C. Tear off four pieces of heavy-duty aluminum foil measuring 30 x 45 cm and set aside.
2. In a large bowl, combine the chicken, onion, and bell pepper. In a separate small bowl, combine the fajita seasoning, olive oil, adobo sauce, cumin, and lime juice. Pour the mixture over the chicken and gently toss with tongs to coat the chicken evenly.
3. Place the chicken and vegetable mixture on 4 sheets of foil. Lift the two short sides up to meet at the top and fold them over several times to seal tightly, then fold the remaining sides inward and upward to completely seal the package. Repeat with the remaining foil packages.
4. Carefully remove the baking sheet from the oven, arrange the parcels in a single layer, and return the baking sheet to the oven. Bake until the chicken is cooked through and the vegetables are tender, 15-18 minutes.
5. Microwave the tortillas, wrapped in a clean kitchen towel, for about 40 seconds. Serve the fajitas with tortillas, rice, and any toppings of your choice.