Sante Fe Chicken Foil Packets

This Chicken Foil Packet is made with a Mexican flair, combining black beans, corn and and salsa! Cook on the grill, in the oven or the campfire for a delicious flavor-packed meal.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings

INGREDIENTS:

4 Boneless, Skinless Chicken Breasts, 7-8 ounces each

1/2 teaspoon Chili Powder

Salt, to taste

Pepper, to taste

15 ounces canned Black Beans, drained & rinsed

2 cups Whole Kernel Corn

1 cup diced Bell Peppers, any color (I used tri-color)

3/4 cup Salsa or 10 ounces Rotel Diced Tomatoes with Green Chiles, drained

1/2 cup Mexican Cheese Blend or Monterey Jack, shredded

Cilantro, for garnish

Tomatoes, for garnish

Jalapenos, for garnish

DIRECTIONS:

1. Preheat grill to medium-high heat.

2. Place four large pieces of foil on work surface and spray each with cooking spray. Place 1 chicken breast on each piece of foil and season with chili powder, salt and pepper.

3. Divide bean,, corn, peppers and salsa evenly over the top of the chicken breasts.

4. Fold in the ends to seal each packet. Place the packets on the grill vegetable side down for 10 minutes.

5. Flip packets over the grill and additional 10-12 minutes or until chicken is cooked through and reaches at least 165 degrees Fahrenheit.

6. Place packets on a large baking pan. Carefully open packets and top with cheese. Place the baking pan back on the grill to melt the cheese.

7. Top as desired.

RECIPE NOTES:

1. We love to slice up the chicken and serve these with corn or flour tortillas. We also love this served over rice.