Santa Fe Chicken Packs (Printable Version)
Tender chicken with beans, melty cheese, corn, and peppers gets cooked up fast in foil. Big flavors, minimal mess, colorful and easy.
# What You'll Need:
→ Main Ingredients
01 -
1/2 cup Monterey Jack or shredded Mexican cheese blend (about 2 ounces)
02 -
¾ cup salsa or 10 ounces Rotel tomatoes with green chilies (drain first)
03 -
2 cups corn kernels, frozen and thawed
04 -
1 cup chopped bell peppers, any color works
05 -
4 skinless, boneless chicken breasts (about 7–8 ounces each)
06 -
Salt and ground black pepper, you pick how much
07 -
1/2 teaspoon chili powder
08 -
15 ounces canned black beans (rinse and drain them)
→ Optional Toppings
09 -
Jalapeño slices
10 -
Chopped tomatoes
11 -
Fresh cilantro, chopped
# Step-by-Step Guide:
01 -
Open up each foil packet, toss on the cheese, and let it melt back on the grill. Top off with stuff like cilantro, tomatoes, or jalapeños once they're off the grill, then dig in.
02 -
Turn the packs over and grill for around 10 to 12 more minutes. Make sure the chicken's fully cooked and hits 165°F inside.
03 -
Set those foil packs, veggie side down, right on the grill grates. Let them cook for roughly 10 minutes.
04 -
Bring the edges of the foil up and pinch them closed tight so nothing spills out.
05 -
Spoon the beans, corn, bell peppers, and salsa (or Rotel) on top of each piece of chicken.
06 -
Spritz four big sheets of foil with cooking spray. Set a chicken breast on each one, then sprinkle on chili powder, salt, and pepper.
07 -
Fire up your grill and let it get nice and hot—medium-high heat's the way to go.
# Additional Notes:
01 -
Slice up the chicken after it's cooked, makes dishing out way easier. These foil packs taste awesome with flour or corn tortillas on the side.