Santa Fe Chicken Foil Packets (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts (7–8 ounces each)
02 -
1/2 teaspoon chili powder
03 -
Salt and freshly ground black pepper, to taste
04 -
15 ounces canned black beans, drained and rinsed
05 -
2 cups frozen corn kernels, thawed
06 -
1 cup diced bell peppers (any color)
07 -
3/4 cup salsa or 10 ounces Rotel Diced Tomatoes & Green Chilies, drained
08 -
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese (2 ounces)
→ Optional Toppings
09 -
Chopped fresh cilantro
10 -
Diced tomatoes
11 -
Sliced jalapeños
# Instructions:
01 -
Preheat grill to medium-high heat.
02 -
Arrange four large pieces of foil on your work surface and coat each with cooking spray. Place one chicken breast on each piece and season with chili powder, salt, and pepper.
03 -
Evenly distribute black beans, corn, bell peppers, and salsa or Rotel mixture over each chicken breast.
04 -
Fold in the sides and ends of each foil piece to securely seal the packets.
05 -
Place the sealed packets on the grill, vegetable side down. Grill for 10 minutes.
06 -
Flip the packets over and grill for an additional 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
07 -
Transfer the packets to a baking pan. Carefully open each packet and top each with shredded cheese. Place the baking pan back on the grill just until the cheese has melted. Finish with desired toppings such as cilantro, tomatoes, or jalapeños before serving.
# Notes:
01 -
For easier serving, slice the cooked chicken before plating. These packets are excellent served with corn or flour tortillas.