Santa Fe Chicken Foil Packets

Jason Clarke

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A quick, budget-friendly meal with chicken, spices, and vibrant vegetables, all wrapped up for easy grilling and cleanup.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Base

Fillings

15 ounces canned black beans (drained and rinsed) One can makes all the difference
2 cups frozen corn kernels (thawed) A little sweetness to balance those spices
1 cup diced bell peppers (any color) They add a pop of color and crunch

Sauce

0.75 cup salsa For extra kick, use 10 ounces of Rotel Diced Tomatoes & Green Chilies, drained

Topping

0.5 cup shredded Mexican cheese blend Monterey Jack for a creamier vibe, if preferred
to taste none Any extra toppings (cilantro, fresh tomatoes, or jalapeños) For extra heat

Preparation

Fire up your grill to medium-high heat.
Grab four large pieces of aluminum foil and spray them with cooking spray.
Lay one chicken breast on each foil piece. Season with chili powder, salt, and black pepper.
Divide black beans, corn, and bell peppers over the chicken. Top with salsa or Rotel.
Fold the ends of the foil to form a sealed packet.

Cooking

Place the packets on the grill, veggie side down, and grill for about 10 minutes.
Flip the packets and grill for another 10-12 minutes until the chicken reaches 165°F.
Carefully transfer packets to a pan and open, then sprinkle cheese on top.
Return the pan to the grill to melt the cheese.

Serving

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 8gSugar: 5g

Store in the fridge for up to 3 days in an airtight container. Can be frozen for 2-3 months. Reheat in a 350°F oven or grill.

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