This Easy Santa Fe Chicken Foil Packets recipe brings together juicy chicken, colorful veggies, and tasty spices all in one convenient bundle! Perfect for a quick dinner or a fun outdoor cookout.
I love how easy it is to toss everything into the foil and let it bake. Cleanup is a breeze, and you can even customize each packet to please everyone at the table. Yum! 🥳
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe because they cook evenly and stay tender. If you’re looking for a healthier option, skinless chicken thighs also work well and have even more flavor.
Beans: Black beans provide protein and fiber, but you can swap them for pinto beans or even kidney beans if you prefer. Canned chickpeas are another great substitute for a different texture.
Corn: Canned corn is convenient, but if corn is in season, fresh corn kernels will add a lovely sweetness. For a twist, try using frozen corn; just toss it in without thawing!
Bell Peppers: The colorful bell peppers add sweetness and crunch. Use any combination of colors you have on hand, or substitute with zucchini or mushrooms for a different flavor.
Cheese: Cheddar is classic, but feel free to use Monterey Jack, queso fresco, or even dairy-free cheese if you’re keeping it plant-based!
How to Ensure Your Chicken is Perfectly Cooked?
Cooking chicken evenly in a foil packet can be tricky, but here’s how to get it right:
- Make sure the chicken breasts are of similar size. Thicker pieces will take longer to cook than thinner ones.
- Season the chicken lightly with salt and pepper before placing it in the foil for added flavor.
- Check the internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety.
- Let the chicken rest for a few minutes after cooking; this helps it stay juicy when you open the packet.
By following these tips, you can enjoy juicy and flavorful chicken every time! Cooking in foil packets is one of my favorite methods because it seals in the moisture and flavors perfectly.
How to Make Easy Santa Fe Chicken Foil Packets
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup grape or cherry tomatoes, halved
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1 jalapeño, sliced (remove seeds for less heat)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
- Aluminum foil
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25-30 minutes for cooking, totaling around 40 minutes. Whether you’re baking in the oven or grilling outside, it’s a quick and fun meal option that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat the Oven or Grill:
Start by preheating your oven to 400°F (200°C). If you’re using a grill, get it nice and hot so you can seal those flavors while cooking.
2. Prepare the Vegetable Mixture:
In a large mixing bowl, combine black beans, corn, diced red and green bell peppers, halved cherry tomatoes, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together until it’s well mixed and coated in spices.
3. Create Foil Packets:
Prepare four large squares of aluminum foil (about 12″x12″ each). Spoon the vegetable and bean mixture evenly into the center of each foil square.
4. Add the Chicken:
Place one chicken breast on top of each vegetable mixture. Lightly season the chicken with salt and pepper to enhance its flavor.
5. Top with Cheese & Jalapeños:
Sprinkle shredded cheese over each chicken breast and the surrounding veggies. For some heat, add jalapeño slices on top, and maybe a lime slice for a zesty kick!
6. Seal the Packets:
Carefully fold the foil over the filling and seal the edges tightly to form packets. Leave a little space inside for steam—this helps cook everything evenly!
7. Cooking the Packets:
Place the sealed foil packets on a baking sheet (if using the oven) or directly on the grill. Bake in the oven or grill for about 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) and the veggies are tender.
8. Serve & Enjoy:
When cooking is complete, carefully open the foil packets (watch out for the hot steam!), and garnish with fresh cilantro. Serve with lime wedges on the side to squeeze over for extra flavor. Enjoy your scrumptious and colorful meal!
This Easy Santa Fe Chicken Foil Packets recipe is perfect for a quick weeknight dinner or when you’re grilling outside. It’s versatile, too—you can mix and match veggies based on what you love. Have fun cooking!
FAQ for Easy Santa Fe Chicken Foil Packets
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely first! You can thaw it overnight in the fridge or use the cold water method by sealing it in a plastic bag and submerging it in cold water. Frozen chicken will take longer to cook, so keep an eye on the internal temperature, aiming for 165°F (75°C).
Can I Prepare These Packets in Advance?
Absolutely! You can prep the foil packets up to a day ahead. Just store them in the refrigerator until you’re ready to cook. This is a great option for meal prep or busy weeknights!
What Vegetables Can I Substitute?
Feel free to swap or add any vegetables you like! Zucchini, mushrooms, or even spinach work beautifully in this recipe. Just keep in mind that softer vegetables may require less cooking time.
How Do I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. Reheat them gently in the oven or microwave. You might want to add a splash of broth or water to keep them moist while reheating.
