Santa Fe Chicken Foil Packets Recipe

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

Cook Time 25

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

Lay out four large foil squares (about 10x10 inches) and spray with cooking spray. Place a chicken breast in the center of each piece and season with chili powder, salt, and pepper.
Top each chicken breast with black beans, corn, diced bell peppers, and salsa. Make sure the veggies are evenly spread for consistent cooking.
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.
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