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Foil-Pouch Sweet Potato Noodle Chicken Fajitas

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 3


  • For fajita mix*:
  • ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ¼ tsp cumin
  • 1/2 tsp salt
  • ¼ tsp oregano
  • For the rest:
  • 8 chicken breast tenderloins or 2 chicken breasts, cut into 8 tenderloin strips
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • ½ large red or white onion sliced into ½ inch strips
  • 2 tbsp olive oil
  • juice of 1 lime
  • 1 avocado insides cubed
  • 1 large 350g+ sweet potato, peeled, Blade C


  • Preheat the oven to 375 degrees.
  • Place a large skillet over medium heat and coat with cooking spray. Add in the chicken and cook for 2 minutes, flip and cook another 2 minutes. Set aside the cooked chicken on a plate.
  • In a bowl, combine all of the ingredients for the fajita mix. Set aside.
  • In another bowl, place in the bell peppers, cooked chicken, avocado, olive oil and lime juice. Toss to combine. Add 1 tbsp of the fajita mix seasonings to the bowl and toss to combine. Set aside.
  • Take out a large piece of tinfoil and place the sweet potato noodles in the center. Then, top with the fajita contents. Close the contents by folding the tinfoil into a pouch-like packet. Leave about 1 inch on the top, when enclosing (for the warm air to circulate and steam the contents).
  • Place the foil pouch on a baking tray and bake in the oven for 20-25 minutes. Serve in pouches or pour out onto plates. Enjoy!

Recipe Notes

This makes more seasoning than you need. Save the leftovers for another meal!