Santa Fe Chicken Packs (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 cups thawed frozen corn
02 -
15 ounces drained, rinsed canned black beans
03 -
3/4 cup salsa or drained 10-ounce can Rotel with diced tomatoes and chilies
04 -
1/2 cup Mexican cheese blend or Monterey Jack, shredded (about 2 ounces)
05 -
4 skinless, boneless chicken breasts (roughly 7 to 8 ounces each)
06 -
Small handful diced bell peppers, any color (about 1 cup)
07 -
A sprinkle of chili powder, about 1/2 teaspoon
08 -
Salt and fresh pepper, add to taste
→ Optional Toppings
09 -
Fresh cilantro, chopped
10 -
Jalapeños, sliced
11 -
Tomatoes, diced
# Steps to Follow:
01 -
Crank up your grill to medium-high. Let it heat while you prep.
02 -
Tear off four big foil sheets, spray each one with a bit of cooking spray. Pop a chicken breast onto each and dust with chili powder, salt, and pepper.
03 -
Spoon corn, beans, bell peppers, and that salsa or Rotel mix right over the chicken breasts so they’re really loaded up.
04 -
Pull together the edges of each foil sheet, rolling and pinching them closed to make tight wraps.
05 -
Set the packets on the grill with all the veggies facing the grates. Let them cook for about 10 minutes.
06 -
Now turn those foil packets over. Grill the other side for another 10 to 12 minutes, or until your chicken hits 165°F inside.
07 -
Using a baking pan, move hot packets off the grill. Pop them open, put cheese over each, and set the whole pan back on the grill until the cheese just melts. Top with tomatoes, cilantro, or jalapeños and dig in.
# Additional Tips:
01 -
Want easy serving? Slice up the chicken before you dish it out. Try these with some tortillas on the side!