Santa Fe Chicken Foil Packets
This easy, flavorful meal brings a little Mexican flair to your dinner table with juicy chicken, black beans, corn, and cheese—cooked in a simple foil packet. Perfect for the grill, oven, or campfire!
Ingredients
- 4 boneless skinless chicken breasts (7-8 oz each)
- 1 cup shredded Mexican cheese or Monterey Jack
- 1 cup canned whole kernel corn, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa or Rotel diced tomatoes with green chilies
- 2 medium bell peppers, diced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, diced tomatoes, and sliced jalapenos for garnish (optional)
- Cooking spray
Instructions
- Preheat the grill to medium-high heat.
- Spray four large pieces of aluminum foil with cooking spray. Place one chicken breast in the center of each piece of foil. Season with chili powder, salt, and pepper.
- Top each chicken breast evenly with black beans, corn, salsa, and diced bell peppers.
- Fold the foil over the chicken and vegetables, sealing tightly to form packets.
- Place the foil packets on the grill, vegetable side down. Grill for 10 minutes, then flip and grill for another 10–12 minutes, or until the chicken reaches 165°F (74°C).
- Carefully open the foil packets and sprinkle cheese evenly on top of the chicken. Close foil loosely and grill for another 2 minutes, or until cheese is melted.
- Remove from grill and garnish with cilantro, fresh tomatoes, and jalapenos if desired. Serve hot.
Notes
You can bake these in a preheated oven at 400°F (200°C) for 20–25 minutes instead of grilling. Packets can be assembled a day ahead and refrigerated until ready to cook.