This Easy Santa Fe Chicken Foil Packets recipe is perfect for a simple dinner! With juicy chicken, colorful peppers, and yummy spices, it’s as tasty as it is easy to clean up.
Pop them on the grill or in the oven—it’s like magic in a packet! Plus, you can throw in your favorite veggies for a personal touch. Who doesn’t love a meal that’s both fun and delicious? 🌶️🍗
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for tenderness. You could substitute with thighs if you prefer more flavor. If you want a vegetarian option, tofu or hearty veggies like portobello mushrooms work well.
Corn: Fresh corn gives great sweetness, but frozen corn also does the job just fine. Canned corn is another option; just make sure to drain it well!
Beans: Black beans are classic here, but pinto beans or kidney beans can also be used if that’s what you have. For a lighter variation, try chickpeas.
Peppers: Red and green bell peppers are colorful and sweet, but any bell pepper works. If you want more spice, use other hot peppers or even diced poblano peppers for a different flavor.
Spices: The blend of garlic powder, chili powder, and cumin adds depth. If you want to switch it up, taco seasoning or fajita seasoning can be used instead.
How Do I Keep My Foil Packets from Sticking?
Keeping the foil packets from sticking is all about using enough oil. Before placing the chicken in the foil, make sure to coat the foil lightly with olive oil. Alternatively, you can use non-stick spray. This helps the food release easily after cooking.
- Use heavy-duty aluminum foil to prevent tearing.
- Make sure to seal the packets tightly. Fold the edges over a few times for extra security.
- Keep an eye on cooking times, as thinner chicken breasts may cook faster.
This way, you’ll have perfectly cooked chicken and vibrant veggies without any sticky mess!
Easy Santa Fe Chicken Foil Packets
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced or sliced
- 1 small jalapeño, thinly sliced (optional, for heat)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Aluminum foil, for making packets
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook, making the total time around 35-40 minutes. It’s quick enough for a weeknight dinner yet delicious enough for entertaining!
Step-by-Step Instructions
1. Preheat the Cooking Surface:
Whether you’re using a grill or an oven, preheat it now! Set your grill to medium-high heat (about 400°F) or your oven to the same temperature (400°F or 200°C).
2. Prepare the Vegetable Mixture:
In a large bowl, mix together the corn, black beans, cherry tomatoes, red bell pepper, green bell pepper, and jalapeño slices (if using). This colorful mix will add flavor and freshness to your dish.
3. Season and Toss:
Drizzle the olive oil over the veggie mix, then sprinkle in the garlic powder, chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until it’s well mixed and coated with the oil and spices.
4. Prepare the Foil Packets:
Take four large sheets of aluminum foil and lay them out on a baking sheet or grill tray. This makes it easier to handle the packets.
5. Assemble the Packets:
Place one chicken breast in the center of each foil sheet. Spoon an equal amount of the vegetable mixture over and around each chicken breast. This will not only flavor the chicken but also keep it moist!
6. Add Flavor:
Squeeze the juice of one lime over each packet to add a zesty kick. Then, evenly sprinkle the shredded cheese atop the chicken and veggies. Yum!
7. Seal the Packets:
Carefully fold the aluminum foil over the chicken and veggies, sealing the packets tightly to trap in the steam while cooking.
8. Cook the Packets:
Place the foil packets on the grill or in the oven. Cook for about 20-25 minutes, or until the chicken is cooked through (165°F or 74°C) and the vegetables are tender.
9. Serve and Enjoy:
Once the cooking time is up, carefully open the foil packets (be careful of hot steam escaping!). Garnish each serving with freshly chopped cilantro and any extra jalapeño or lime slices you like. Serve the packets directly or plate the contents alongside rice or tortillas for a complete meal.
Enjoy your flavorful and colorful Easy Santa Fe Chicken Foil Packets—minimal clean-up, maximum deliciousness!
FAQ for Easy Santa Fe Chicken Foil Packets
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before assembly for even cooking. Thaw them in the fridge overnight or use the microwave’s defrost setting for a quicker option.
How Can I Adjust the Spiciness?
If you prefer a milder dish, simply omit the jalapeño or use a small amount. Conversely, you can add more sliced jalapeños or include a pinch of cayenne pepper to kick up the heat!
Can I Make These Foil Packets Ahead of Time?
Absolutely! You can prep the foil packets up to 24 hours in advance. Just keep them sealed in the refrigerator and cook them straight from the fridge when you’re ready to eat. Just add a few extra minutes to the cooking time.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm up the mixture in the microwave or on the stove until heated through. You can also reinforce flavor with a squirt of fresh lime juice before serving!
