Santa Fe Chicken Foil Packets
Delicious grilled chicken foil packets filled with black beans, corn, and vibrant vegetables.
Equipment
- Grill Preheat to medium-high heat.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts 7-8 ounces each
- 0.5 teaspoon chili powder
- 1 can black beans 15 ounces, drained and rinsed
- 2 cups frozen corn kernels thawed
- 1 cup diced bell peppers any color
- 0.75 cup salsa or 10 ounces Rotel Diced Tomatoes & Green Chilies, drained
- 0.5 cup shredded Mexican cheese blend or Monterey Jack
- 1 cup toppings as desired (such as cilantro, tomatoes, and jalapeños)
Instructions
- Preheat your grill to medium-high heat.
- Lay out four large pieces of aluminum foil on a clean surface and spray each piece with cooking spray to prevent sticking.
- Place one chicken breast on each piece of foil. Season the chicken with chili powder, salt, and black pepper to taste.
- Evenly distribute the black beans, corn, diced bell peppers, and salsa over the chicken breasts.
- Fold the ends of the foil over the chicken and filling to create sealed packets.
- Place the packets on the grill with the vegetable side down and cook for 10 minutes.
- Carefully flip the packets over and grill for an additional 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Once cooked, transfer the packets to a large baking pan. Open the packets carefully and sprinkle the shredded cheese on top of the chicken.
- Return the baking pan to the grill for a few minutes to melt the cheese.
- Add any desired toppings, such as cilantro, tomatoes, or jalapeños, before serving.
Notes
Feel free to customize the toppings based on your preferences. You can use fresh vegetables instead of frozen corn and canned beans if you prefer. For a spicier kick, consider adding sliced jalapeños to the filling.