This easy Santa Fe Chicken Foil Packets dish is a fun and tasty meal! It features juicy chicken, colorful bell peppers, and zesty spices, all wrapped in foil for a simple cleanup.
Cooking in foil makes everything super moist and flavorful. Plus, I love that I can toss in any veggies I have lying around. It’s like a tasty surprise every time! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here. If you prefer, you can use chicken thighs for a juicier option, or even substitute with tofu or chickpeas for a vegetarian version.
Corn: Fresh corn is sweet and crunchy, but frozen or canned corn works well too. Use what you have on hand. If you want to add a twist, try using black-eyed peas instead!
Beans: Black beans are great for texture and protein. You can swap them for pinto beans or even kidney beans if you’d like a different flavor.
Bell Peppers: I love using red and green because they add color and sweetness. Feel free to mix in other colors like yellow or orange for even more variety!
Cheese: Cheddar works wonderfully, but if you’re looking for a lighter option, go for reduced-fat cheese. Vegan cheese is an option too if you’re dairy-free.
How Do You Seal Foil Packets Properly?
Creating a good seal on your foil packets is key for steaming the chicken and keeping everything juicy. Here’s how to do it right:
- Start with a large piece of foil (about 12 inches) for each packet.
- Place the chicken and veggies in the center.
- Fold the two longer edges of the foil together tightly and fold down a couple of times to seal.
- Then, fold the shorter edges up, pinching to secure everything inside. Ensure there’s some air space inside for steam.
This method keeps moisture locked in while cooking, making for tender and flavorful chicken! Remember to check the packets carefully when opening after cooking; hot steam will escape!
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 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 jalapeño pepper, thinly sliced (seeded if less heat desired)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime slices or wedges (for serving)
- Aluminum foil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25-30 minutes to cook in the oven or 20-25 minutes on the grill. In total, you should plan for about 40-50 minutes from start to finish before sitting down to enjoy your delicious meal!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 400°F (200°C) or get your grill heated to medium-high. This step is important to ensure your packets cook evenly!
2. Mix the Veggies:
In a large bowl, toss together the corn, black beans, diced red and green bell peppers, and cherry tomatoes. Drizzle with olive oil, followed by the cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir everything well to coat the veggies with the delicious spices.
3. Prepare the Foil Packets:
Now, tear off 4 large sheets of aluminum foil. These should be big enough to create a sealed packet around each chicken breast.
4. Add the Chicken:
Place one chicken breast in the center of each foil sheet. Season each breast with more salt, pepper, and if you’d like, a sprinkle of that tasty spice mix.
5. Top with Veggies:
Evenly distribute the veggie mixture over the chicken, spreading it around and layering it nicely on top. This helps the chicken absorb all the scrumptious flavors while it cooks!
6. Cheese and Jalapeños:
Sprinkle the shredded cheese generously over the chicken and veggies. Then, add a few slices of jalapeño on top for that extra zing!
7. Seal the Packets:
Carefully fold the foil over the chicken and veggies to create a sealed packet. This is key to keeping all the moisture locked in while it cooks.
8. Cook the Packets:
Place the foil packets on a baking sheet if using the oven, and bake for 25-30 minutes. If grilling, cook for 20-25 minutes. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Serve and Enjoy:
When it’s time to eat, carefully open the packets—watch out for the hot steam! Garnish with fresh chopped cilantro and serve with lime slices or wedges for a zesty touch. Enjoy every delicious bite of your Santa Fe Chicken Foil Packets!
FAQ for Easy Santa Fe Chicken Foil Packets
Can I Use Different Proteins?
Absolutely! You can substitute chicken with boneless, skinless chicken thighs, turkey, or even salmon for a different flavor. If you’re looking for a vegetarian option, try using firm tofu or chickpeas instead!
How Do I Store Leftover Foil Packets?
Leftover foil packets can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave until warmed through. You can also enjoy the leftovers cold in salads!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the packets a few hours in advance. Simply assemble everything and keep the packets in the fridge until you’re ready to cook them. Just add a few extra minutes to the cooking time if they’re going into the oven straight from the refrigerator.
What Can I Substitute for Black Beans?
If you don’t have black beans, you can use pinto beans, kidney beans, or even corn for added sweetness. Each will provide a delightful texture and flavor to the dish—feel free to mix and match according to your preferences!
