These Easy Santa Fe Chicken Foil Packets are a fun and tasty meal. Just mix chicken with peppers, corn, black beans, and spices, then wrap it all up in foil!
It’s like a mini party for your taste buds! I love how easy they are to make, and clean-up is a breeze. Perfect for busy nights or cozy weekends! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best as they cook evenly. If you want a different protein, try using turkey breasts, tofu for a vegetarian option, or shrimp for a quick cooking alternative.
Corn: Fresh corn adds sweetness, but if it’s out of season, canned or frozen corn works great too. I often use frozen as it’s super convenient and still tasty. Just thaw before use!
Black Beans: These add fiber and protein. If you’re short on beans, pinto beans are a good substitute. You could also omit them entirely for a lighter option.
Cheese: I love cheddar for its strong flavor, but feel free to swap in Monterey Jack or pepper jack for more kick, or use a dairy-free cheese if you want a healthier spin.
Peppers: Red and green bell peppers add color and crunch. Feel free to use other peppers like yellow, orange, or even sliced zucchini for a different twist!
What’s the Best Way to Seal Foil Packets?
Sealing the foil packets correctly is key for even cooking. Here’s how to do it:
- Start with a large sheet of aluminum foil, about 12 inches long, to give enough room for steam.
- Place your ingredients in the center, then fold the sides of the foil over the food.
- Bring the two longer ends together and fold them tightly, creating a seal but leaving space for steam.
- Make sure there are no holes or gaps; otherwise, your seasoning might escape!
This method locks in flavor and helps everything to cook perfectly in its own steam. Happy cooking!
Easy Santa Fe Chicken Foil Packets
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 jalapeño, sliced (optional, for heat)
- 1 lime, sliced for garnish
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooking spray or olive oil for foil
How Much Time Will You Need?
This recipe is quick to prepare, taking about 15-20 minutes for prep. You’ll need an additional 20-25 minutes for cooking on the grill or in the oven. So, in total, you should set aside about 40-45 minutes for this delicious meal!
Step-by-Step Instructions:
1. Preheat Your Cooking Equipment:
Start by preheating your grill to medium-high heat (about 375-400°F/190-200°C). Alternatively, if you’re opting for the oven, preheat it to 400°F (200°C). This ensures that your chicken cooks evenly!
2. Prepare the Foil Sheets:
Take four large sheets of aluminum foil and lightly grease them with cooking spray or a little olive oil. This will help prevent your food from sticking and make clean-up easier.
3. Mix the Spices:
In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, and a dash of salt and pepper. This spice mix will elevate the flavors of the chicken and vegetables.
4. Assemble the Packets:
Place one chicken breast in the center of each foil sheet. Generously sprinkle both sides with half of your spice mixture. Then, layer the corn, black beans, diced bell peppers, and halved cherry tomatoes around the chicken.
5. Add More Flavor:
Sprinkle the remaining spice mixture over the veggies and chicken. This will help infuse flavor into everything as it cooks.
6. Top with Cheese and Jalapeños:
Finish by adding about a cup of shredded cheese on top of each chicken breast. If you like a little extra heat, throw a few slices of jalapeño on top as well!
7. Seal the Packets:
Fold the sides of the foil over the chicken and vegetables, crimping the edges to seal it well. Make sure there’s some room inside for steam to circulate, but you want to make it as tight as possible.
8. Cooking Time:
Place the foil packets on the grill or on a baking sheet if you’re using the oven. Cook for 20-25 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.
9. Serve and Enjoy:
Carefully open the foil packets (be cautious of steam!). Garnish with fresh cilantro and lime slices, then serve hot, right from the packets for an easy and fun dining experience!
Enjoy your flavorful, easy-to-clean-up Santa Fe Chicken Foil Packets!
FAQ for Easy Santa Fe Chicken Foil Packets
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to thaw them completely beforehand. You can do this by placing them in the fridge overnight or using the cold water method by sealing them in a plastic bag and submerging it in cold water for a quicker thaw.
Can I Make These Packets Ahead of Time?
Absolutely! You can assemble the foil packets in advance and store them in the refrigerator for up to 24 hours. Just remember to cook them straight from the fridge, adding an extra few minutes to the cooking time if needed.
How Should I Store Leftovers?
These foil packets store well! If you have leftovers, transfer the contents to an airtight container and refrigerate for up to 3 days. To reheat, simply warm them in the microwave, or bake them at 350°F (175°C) until heated through.
Can I Customize the Vegetables in This Recipe?
Definitely! Feel free to mix and match vegetables based on your preferences or what’s in season. Zucchini, diced onion, or even broccoli would be great additions. Just keep the overall cooking time in mind, as denser vegetables might require a bit longer to cook.
