Slice chicken breasts, bell peppers and onions into strips. Place chicken and vegetables into a very large mixing bowl and cover with fajita seasoning, garlic salt and sea salt. Toss, making sure the seasoning covers your chicken and veggies evenly.
Lay out six pieces of Reynolds Wrap Non-Stick foil approximately 16 inches in length. Make sure the dull side is facing up, that’s the non-stick side. Distribute your fajita mixture evenly in the center of each piece of foil, then wrap each in the foil like a present. Fold at the top, leaving space for the heat to circulate. Then, tightly seal the ends by double folding.
Place the packets on a sheet pan. Cook the foil packets in the oven, on the grill or on a campfire grate at 400 F for 25 minutes.
When it comes to toppings, the options are limitless. My go-to favorites are avocado, salsa, shredded cheese, sour cream and jalapenos. Serve with tortillas or enjoy it over mixed greens for a lower-carb option.