Ingredients
- 4 boneless skinless chicken breasts (about 7–8 ounces each)
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 can (15 ounces) canned black beans, drained & rinsed
- 2 cups frozen corn kernels, thawed
- 1 cup bell pepper, diced (any color)
- ¾ cup salsa (or 10 ounces Rotel Diced Tomatoes & Green Chilies, drained)
- ½ cup shredded Mexican cheese blend or Monterey Jack cheese (about 2 oz)
- Toppings as desired (such as fresh cilantro, diced tomatoes, sliced jalapeños, sour cream, guacamole, black olives)
- Four large pieces of heavy-duty aluminum foil (approx. 18″x12″ or large enough to wrap securely)
- Cooking spray
Instructions
- Lay out four large pieces of heavy-duty aluminum foil. Spray the center of each piece of foil generously with cooking spray.
- Place one chicken breast in the center of each piece of foil. Season each chicken breast evenly with chili powder, salt, and pepper.
- Divide the drained and rinsed black beans, thawed corn, diced bell peppers, and salsa equally among the four chicken breasts. Spoon the mixture over and around each chicken breast.
- Bring the long edges of the foil together over the chicken and vegetables. Fold them over several times to create a secure seam. Then, fold the short ends up tightly against the ingredients to create a sealed packet. Ensure there are no gaps.
- Preheat your grill to medium-high heat OR preheat your oven to 375°F (190°C).
- To Grill: Place sealed foil packets on the preheated grill. Cook for 20-25 minutes, flipping halfway through.
- To Oven Bake: Place sealed foil packets on a baking sheet. Bake for 30-35 minutes.
- To Campfire Cook: Place packets directly on the coals (use tongs!). Cook for 20-30 minutes, flipping occasionally.
- Carefully open one packet (watch for steam!) and check the internal temperature of the thickest part of the chicken breast. It should register 165°F (74°C). If not, reseal and cook longer.
- Once cooked, carefully open all packets fully. Sprinkle shredded cheese evenly over the chicken and vegetables in each packet.
- Return open packets to the grill or baking sheet (or cook near campfire coals) for 2-3 minutes, or until cheese is fully melted and bubbly.
- Carefully remove hot packets. Top as desired with cilantro, tomatoes, jalapeños, sour cream, guacamole, etc. Serve directly in the packet or transfer contents.
Notes
- Use heavy-duty foil or two layers of standard foil per packet for best results and to prevent tearing/leaks.
- Seal packets tightly to trap steam essential for cooking.
- Be very careful of hot steam when opening cooked packets.
- Always check chicken internal temperature to ensure doneness (165°F / 74°C).
- Consider pounding chicken breasts to uniform thickness for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (Note: Grill time is 20-25 mins, Oven time is 30-35 mins in instructions)
- Category: Main Dish, Grill, Oven, Camping
- Method: Grill, Bake, Campfire
- Cuisine: Mexican
Keywords: Santa Fe, Chicken, Foil Packets, Grill, Bake, Campfire, Easy, Summer, Mexican, No Mess, Dinner, Recipe, Veggies, Beans, Salsa, Camping Meal, Grilling.
