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Santa Fe Chicken Foil Packet

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

These Santa Fe Chicken Foil Packets are perfect for the whole family and easy to pull together on busy week nights from With Peanut Butter On Top.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  

Ingredients

Chicken:

  • 4 chicken breasts (6 ounces each, 1-inch thick)
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons taco seasoning (of choice)

Cauliflower Rice:

  • 4 cups frozen cauliflower rice
  • 1/3 cup salsa (of choice)
  • 4.5-ounce can of diced green chiles
  • 1 teaspoon garlic powder (more or less, to taste)
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/4 teaspoon black pepper (more or less, to taste)

Packets:

  • (4) 16-by-12-inch pieces of Reynolds Wrap® Heavy Duty Foil
  • Nonstick cooking spray
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup low-sodium black beans (drained and rinsed)
  • 1 cup frozen corn

Garnishment:

  • Freshly chopped cilantro
  • Lime wedges
  • Plain Greek yogurt (or sour cream)
  • Sliced jalapeno
  • Avocado
  • 1/2 cup freshly shredded Mexican cheese

Directions

Step 1

Preheat grill to medium-high heat to approximately 450° F.

Step 2

In a medium mixing bowl, combine olive oil, lime juice and taco seasoning. Mix well. Add the chicken breasts, tossing to fully coat each breast. Set aside to marinate while you prep the vegetables.

Step 3

Combine the cauliflower rice with the salsa, diced green chiles and garlic powder. Season with salt and pepper, to taste. (I used 1 teaspoon of salt and 1/4 teaspoon of black pepper. Season to your taste/dietary preference.)

Step 4

Lay each piece of Reynolds Wrap® Heavy Duty Foil side by side on the counter. Spray each with nonstick cooking spray.

Step 5

Divide the cauliflower rice, black beans, corn and bell pepper slices to the center of each piece of foil. Place a chicken breast on top of each.

Step 6

Bring the ends of each foil packet up, lengthwise, and fold them down together 2 times. Leave room for the food to steam and ventilate. Do the same with the ends.

Step 7

Place the packets on the grill, vegetable side down, to cook for 10 minutes. Carefully flip and cook for an additional 10–15 minutes, or until the chicken is cooked through.

Step 8

Check doneness by inserting a meat thermometer into the thickest part of the chicken. Temperature should read 165° F.

Step 9

Carefully remove the foil packets from the grill and place them onto a small sheet pan. Give them 1–2 minutes to cool to safely touch.

Step 10

Open each foil packet and sprinkle with shredded Mexican cheese. Leaving the packets open, place the sheet pan onto the grill. Cook for 2–3 additional minutes, or until the cheese has melted.

Step 11

Serve garnished with Greek yogurt (or sour cream), freshly chopped cilantro, avocado, jalapeno slices and a lime wedge.

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