Ingredients
Scale
- 4 Chicken Breasts (7–8 oz each): The star of the show! Opt for boneless, skinless chicken breasts for easy cooking and a lean protein source. Choosing chicken breasts of similar size will ensure even cooking within the foil packets. You can also use chicken thighs for a richer, more flavorful result if you prefer dark meat.
- ½ cup Shredded Mexican Cheese or Monterey Jack: Cheese adds a creamy, melty element that ties all the flavors together. Mexican cheese blends and Monterey Jack are excellent choices as they melt beautifully and offer a mild, slightly tangy flavor that complements the Southwestern spices. Other good options include cheddar, Colby Jack, or even pepper jack for a spicier kick.
- 2 cups Whole Kernel Corn: Sweet corn kernels provide a burst of sweetness and a delightful textural contrast to the savory chicken and beans. You can use fresh corn kernels cut off the cob, frozen corn (thawed), or canned corn (drained). If using fresh corn, grilling the cobs lightly before cutting off the kernels can add a smoky depth to the dish.
- 15 oz Black Beans, Drained and Rinsed: Black beans bring a hearty, earthy flavor and a boost of fiber and protein to the foil packets. Make sure to drain and rinse the canned black beans thoroughly to remove excess sodium and any starchy liquid. This step helps to ensure the beans don’t become mushy during cooking.
- ¾ cup Salsa or 10 oz Rotel Diced Tomatoes and Green Chilies, Drained: Salsa or Rotel tomatoes provide the essential Southwestern flavor base and moisture for the packets. Choose your favorite salsa – mild, medium, or hot – depending on your spice preference. Rotel diced tomatoes and green chilies offer a slightly different flavor profile with a hint of heat. Draining the Rotel is important to prevent excess liquid in the foil packets.
- 1 cup Diced Bell Peppers (any color): Bell peppers add vibrant color, sweetness, and a satisfying crunch to the dish. You can use any color bell pepper – red, yellow, orange, or green – or a combination for visual appeal and varied flavor. Dicing the peppers into uniform sizes ensures they cook evenly within the packets.
- ½ tsp Chili Powder: Chili powder is the key spice that brings that signature Southwestern warmth and depth of flavor. Use a good quality chili powder for the best results. You can adjust the amount to your liking – add a bit more for a bolder flavor, or less if you are sensitive to spice.
- Cilantro, Tomatoes, and Jalapenos for Garnish (optional): These fresh garnishes elevate the dish with vibrant flavors and colors. Fresh cilantro adds a bright, herbaceous note. Diced tomatoes provide a juicy burst of freshness. Thinly sliced jalapenos add a spicy kick for those who like a bit more heat. These garnishes are optional but highly recommended for enhancing the overall presentation and taste.
- Salt and Pepper to Taste: Essential seasonings to enhance all the flavors in the dish. Season the chicken breasts generously with salt and pepper before adding the other ingredients. Taste and adjust seasoning as needed after cooking.
- Cooking Spray: Cooking spray is used to prevent the chicken and vegetables from sticking to the foil, making for easy removal and cleanup. Any type of cooking spray will work.
Instructions
- Preheat the Grill (or Oven/Prepare Campfire):
- Grill: Preheat your grill to medium-high heat. For a gas grill, this typically means setting the burners to medium-high. For a charcoal grill, ensure the coals are glowing red and covered with a light layer of ash. You should be able to hold your hand about 4-5 inches above the grates for approximately 4-5 seconds.
- Oven: Preheat your oven to 400°F (200°C).
- Campfire: Prepare a campfire with hot coals and embers. You want a steady, even heat source for cooking the foil packets.
- Prepare the Foil Packets:
- Tear off four large pieces of heavy-duty aluminum foil, approximately 12×12 inches each. If using regular foil, double layer it for extra strength and to prevent tearing.
- Place the foil pieces on a clean work surface.
- Spray each piece of foil generously with cooking spray. This is crucial to prevent the chicken and vegetables from sticking to the foil and making cleanup easier.
- Assemble the Foil Packets:
- Place one chicken breast in the center of each piece of foil.
- Season each chicken breast generously with chili powder, salt, and pepper. Make sure to season both sides of the chicken breasts for even flavor.
- Divide the black beans, salsa (or Rotel), corn, and diced bell peppers evenly among the four foil packets. Spoon the vegetables and salsa on top of each chicken breast, distributing them evenly.
- Seal the Foil Packets:
- To seal each packet, bring two opposite edges of the foil together over the chicken and vegetables. Fold the edges over several times to create a tight seal.
- Fold in the remaining two ends of the foil, also creating tight seals to enclose the contents completely. Ensure the packets are well-sealed to trap steam and cook the ingredients evenly. You can use a double fold on all seams for extra security.
- Grill (or Bake/Cook over Campfire) the Foil Packets:
- Grill: Place the foil packets directly on the preheated grill grates, vegetable side down first. Grill for 10 minutes. Grilling vegetable side down initially helps to cook the vegetables and prevent them from becoming too soft.
- Flip the packets over carefully using tongs. Grill for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked to a safe temperature. Insert the thermometer into the thickest part of the chicken breast, avoiding the bone if present.
- Oven: Place the foil packets on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
- Campfire: Place the foil packets directly on the hot coals or embers of the campfire. Cook for approximately 20-25 minutes, flipping halfway through, or until the chicken is cooked through and reaches 165°F (74°C). Be careful when cooking over a campfire as the heat can be uneven. Rotate the packets as needed to ensure even cooking.
- Melt the Cheese:
- Carefully transfer the foil packets to a large baking pan or sheet. This provides a stable surface for opening the packets and adding cheese.
- Gently open each foil packet, being careful to avoid steam escaping, as it can be hot. You can use kitchen shears or a knife to carefully cut open the top of each packet.
- Sprinkle the shredded Mexican cheese (or Monterey Jack) evenly over the chicken and vegetables in each packet.
- Grill (optional): If grilling, place the baking pan with the opened foil packets back on the grill (or in the oven) for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on the cheese to prevent it from burning.
- Oven (optional): If baking, return the baking sheet with the opened foil packets to the oven for 1-2 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the foil packets from the grill or oven (or campfire).
- Garnish with fresh cilantro, diced tomatoes, and jalapeno slices (if desired).
- Serve the Santa Fe Chicken Foil Packets immediately while hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 530 kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 150mg