Santa Fe Chicken Foil Packets Recipe

Santa Fe Chicken Foil Packets Recipe | Flavorful Meal Idea

I have to tell you, making these Santa Fe Chicken Foil Packets recipe was such a game-changer for my weeknight dinners! Everything cooks together in one foil packet, so cleanup is a breeze. I love how the chicken comes out juicy while the veggies stay perfectly tender.

The salsa, beans, and corn add a fresh, zesty kick that makes this meal feel special without a ton of effort. Honestly, I could eat these every week—they’re that good! If you enjoy flavorful, Tex-Mex–inspired dinners, you might also love this Barbacoa Bowl Chipotle Recipe for another bold and delicious option.

Ingredients

Here’s what you’ll need to create these flavorful foil packets. I’ve included tips so your dish turns out perfect every time.

• 4 boneless skinless chicken breasts (7–8 ounces each) – choose even-sized breasts for consistent cooking.
• ½ teaspoon chili powder – adds a mild, smoky kick without overpowering.
• Salt and pepper to taste – I like to season generously for the best flavor.
• 15 ounces canned black beans, drained and rinsed – rinsing removes excess sodium.
• 2 cups frozen corn kernels, thawed – fresh or thawed works best; avoid canned.
• 1 cup diced bell pepper (any color) – red, yellow, or orange give a sweet crunch.
• ¾ cup salsa or 10 ounces Rotel diced tomatoes & green chilies, drained – choose your favorite spice level.
• ½ cup shredded Mexican cheese blend or Monterey Jack (2 oz) – freshly shredded melts better than pre-shredded.
• Optional toppings: cilantro, diced tomatoes, jalapeños, sour cream, guacamole – for added flavor and color.

Note: This recipe serves 4 generous portions.

Variations

Mix it up to suit your dietary needs or flavor preferences:

• Dairy-free: Swap cheese with a plant-based alternative or skip it entirely.
• Spicy lovers: Add extra chili powder, smoked paprika, or fresh jalapeños.
• Extra veggies: Include zucchini, mushrooms, or cherry tomatoes.
• Lower-carb: Serve over cauliflower rice instead of tortillas or traditional rice.

You can also enjoy similar bold, smoky flavors in this Barbacoa Chicken Recipe — it’s another great choice for fans of easy, protein-packed dinners.

Cooking Time

I love how quick this meal is from start to finish:

• Prep Time: 10 minutes
• Cooking Time: 20–25 minutes
• Total Time: 30–35 minutes

Equipment You Need

Make sure you have these on hand:

• Grill or oven – to cook the foil packets evenly.
• Aluminum foil – for wrapping the chicken and veggies.
• Cooking spray – prevents sticking inside the foil.
• Meat thermometer – ensures chicken reaches a safe 165°F.
• Baking pan (optional) – for melting cheese on packets before serving.

How to Make Santa Fe Chicken Foil Packets

Step 1: Prepare the Foil Packets

Lay out four large foil squares (about 10×10 inches) and spray with cooking spray. Place a chicken breast in the center of each piece and season with chili powder, salt, and pepper.

Step 2: Add Veggies and Beans

Top each chicken breast with black beans, corn, diced bell peppers, and salsa. Make sure the veggies are evenly spread for consistent cooking.

Step 3: Seal and Cook

Fold the foil ends to create sealed packets. Grill packets over medium-high heat for 10 minutes, then flip and cook for another 10–12 minutes until chicken reaches 165°F.

Step 4: Add Cheese and Finish

Open the packets carefully and sprinkle with cheese. Return packets to the grill or oven for 2–3 minutes until the cheese melts. Top with cilantro, guacamole, or sour cream before serving.

Additional Tips for Making this Recipe Better

From my experience, these tweaks make the dish even tastier:

• I always use freshly shredded cheese; it melts so much better.
• Let the packets rest for a few minutes after cooking; it keeps the chicken juicy.
• I like to add a squeeze of lime over the finished packets for a fresh zing.
• Use a mix of colorful bell peppers to make the dish more visually appealing.

How to Serve Santa Fe Chicken Foil Packets

These packets are versatile and fun to serve. I like to place them on a large platter and let everyone open their own packet. Serve with warm corn or flour tortillas, a scoop of cilantro lime rice, and extra toppings like diced tomatoes, jalapeños, or sour cream for a beautiful presentation.

Nutritional Information

Here’s a quick snapshot of what each serving provides:

• Calories: 541 – filling and satisfying without feeling heavy.
• Protein: 64 g – great for a high-protein meal.
• Carbohydrates: 45 g – fueled by beans, corn, and veggies.
• Fat: 12 g – mostly from cheese and chicken, balanced for a healthy dinner.

Make Ahead and Storage

Storing

You can refrigerate cooked foil packets for up to 4 days. Keep them in airtight containers or wrap tightly in foil.

Freezing

Uncooked packets can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

Reheating

Reheat foil packets in the oven at 375°F for 10–15 minutes, or on the grill for 8–10 minutes until warmed through. Avoid microwaving in foil.

Why You’ll Love This Recipe

Here’s why I keep coming back to this meal:

• Simple prep: Everything cooks in one foil packet, minimizing cleanup.
• Flavorful: Fresh veggies, beans, salsa, and cheese pack a punch.
• Versatile: Adjust spices, veggies, or toppings to suit your taste.
• Family-friendly: Everyone can customize their own packet.
• Perfect for any occasion: Great for grilling, oven baking, or even camping.

These Santa Fe Chicken Foil Packets are my go-to when I want a fast, colorful, and flavorful dinner. With minimal prep and maximum taste, they’ve become a staple in my kitchen.

Ben Carraoli

Santa Fe Chicken Foil Packets Recipe

I have to tell you, making these Santa Fe Chicken Foil Packets was such a game-changer for my weeknight dinners! Everything cooks together in one foil packet, so cleanup is a breeze. I love how the chicken comes out juicy while the veggies stay perfectly tender. The salsa, beans, and corn add a fresh, zesty kick that makes this meal feel special without a ton of effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts 7–8 ounces each – choose even-sized breasts for consistent cooking.
• ½ teaspoon chili powder – adds a mild smoky kick without overpowering.
• Salt and pepper to taste – I like to season generously for the best flavor.
• 15 ounces canned black beans drained and rinsed – rinsing removes excess sodium.
• 2 cups frozen corn kernels thawed – fresh or thawed works best; avoid canned.
• 1 cup diced bell pepper any color – red, yellow, or orange give a sweet crunch.
• ¾ cup salsa or 10 ounces Rotel diced tomatoes & green chilies drained – choose your favorite spice level.
• ½ cup shredded Mexican cheese blend or Monterey Jack 2 oz – freshly shredded melts better than pre-shredded.
• Optional toppings: cilantro diced tomatoes, jalapeños, sour cream, guacamole – for added flavor and color.

Method

 

1. Lay out four large foil squares (about 10×10 inches) and spray with cooking spray. Place a chicken breast in the center of each piece and season with chili powder, salt, and pepper.
2. Top each chicken breast with black beans, corn, diced bell peppers, and salsa. Make sure the veggies are evenly spread for consistent cooking.
3. Fold the foil ends to create sealed packets. Grill packets over medium-high heat for 10 minutes, then flip and cook for another 10–12 minutes until chicken reaches 165°F.
4. Open the packets carefully and sprinkle with cheese. Return packets to the grill or oven for 2–3 minutes until the cheese melts. Top with cilantro, guacamole, or sour cream before serving.

Notes

• I always use freshly shredded cheese; it melts so much better.
• Let the packets rest for a few minutes after cooking; it keeps the chicken juicy.
• I like to add a squeeze of lime over the finished packets for a fresh zing.
• Use a mix of colorful bell peppers to make the dish more visually appealing