Description
This quick and colorful foil packet recipe features tender chicken breasts topped with black beans, corn, bell peppers, and salsa, all sealed and cooked together for a no-mess, flavor-packed Southwest meal. Perfect for the grill, oven, or campfire!
Ingredients
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4 boneless, skinless chicken breasts
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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1 cup canned black beans (drained & rinsed)
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1 cup corn (thawed if frozen)
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1 bell pepper, diced
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1 cup salsa or Rotel tomatoes with chilies
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1 cup shredded Mexican blend or Monterey Jack cheese
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Optional toppings: chopped cilantro, jalapeños, diced tomatoes, lime wedges, avocado
Instructions
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Preheat grill to medium-high or oven to 375°F.
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Spray foil sheets with nonstick spray.
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Season chicken with spices and place on foil.
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Top with beans, corn, bell pepper, and salsa.
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Fold foil to seal packets.
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Grill for 20–22 mins, flipping halfway (or bake 25–30 mins).
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Open packets, add cheese, and return to heat for 2–3 mins.
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Garnish and serve with optional toppings and sides.
Notes
- Use heavy-duty foil to prevent tearing.
- Add jalapeños or chipotle if you like it spicy.
- Pre-assembled packets can be stored in the fridge for up to 24 hours before cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Southwest, American