Foil-Packet Chicken Fajitas

Makes 4 Servings

1½ pounds Boneless skinless chicken thighs, sliced into ½-inch strips
1 Onion, medium (sliced ¼-inch thick)
1 Green bell pepper (sliced into ¼-inch strips)
1 Red bell pepper (sliced into ¼-inch strips)
3 tablespoons Fajita seasoning
3 tablespoons Olive oil
2 teaspoons Adobo sauce (from a can of chipotles in adobo)
1 teaspoon Cumin, ground
About 2 tablespoons Juice from 1 lime
8, 6-inch Flour tortillas
Cooked rice
Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving

Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
Toss the chicken with the onion and bell peppers in a large bowl.
Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

Source: Food Network.