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Santa Fe Chicken Foil Packets

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Santa Fe Chicken Foil Packets are a quick, healthy, and flavorful dinner featuring juicy chicken, black beans, corn, and colorful veggies, all seasoned with a bold Santa Fe spice blend and cooked in easy-to-clean foil packets. Perfect for busy weeknights, grilling, or camping, this recipe is versatile, customizable, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), sliced into cutlets or pounded evenly
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced (or orange bell pepper)
  • 1 small red onion, finely chopped
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn kernels, drained (or use fresh/frozen)
  • 1 medium zucchini, diced (optional)
  • 1 jalapeño, seeded and diced (optional)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or avocado oil)
  • Juice of 1 lime
  • 1/2 cup shredded Mexican cheese blend (optional)
  • Fresh cilantro, chopped (for serving)
  • Sliced green onions (for serving)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C) or heat grill to medium-high.
  2. Slice chicken breasts into even cutlets or pound to about 1/2 inch thick.
  3. Chop bell peppers, onion, zucchini, and jalapeño (if using). Rinse black beans and corn.
  4. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  5. Pat chicken dry. Drizzle with 1 tablespoon olive oil and sprinkle half the seasoning blend on both sides. Rub in the spices.
  6. In a large bowl, toss bell peppers, onion, zucchini, black beans, corn, and jalapeño with remaining seasoning, 1 tablespoon olive oil, and a squeeze of lime juice.
  7. Tear four large sheets of heavy-duty foil (about 12×18 inches each).
  8. Divide veggie mixture evenly onto the center of each foil sheet.
  9. Place a chicken cutlet on top of the veggies in each packet.
  10. If using cheese, sprinkle about 2 tablespoons on top of each chicken piece.
  11. Bring the long sides of the foil together and fold over to seal, then fold in the ends to make a tight packet, leaving a little space for steam.
  12. For oven: Place packets on a baking sheet and bake for 22-25 minutes, until chicken is cooked through (internal temp 165°F). For grill: Place packets directly on grill grates, cover, and cook for 20-22 minutes, flipping once halfway through.
  13. Let packets rest for 2-3 minutes before carefully opening (watch for hot steam).
  14. Squeeze more lime juice over the top, garnish with cilantro and green onions, and add sour cream or Greek yogurt if desired.

Notes

For juicier results, use chicken thighs and increase cook time by 5 minutes. To make dairy-free, omit cheese or use non-dairy shreds. For low-carb, skip corn and double up on zucchini or peppers. Packets can be assembled up to 24 hours ahead or frozen uncooked for up to 2 months. Always check chicken for doneness (165°F).

Nutrition

Keywords: Santa Fe chicken, foil packets, healthy dinner, easy chicken recipe, meal prep, grilling, gluten-free, southwestern chicken, weeknight dinner, camping recipe

Find it online: https://magnetmeal.com/santa-fe-chicken-foil-packets-easy-healthy-dinner-recipe/