Santa Fe Chicken Foil Packets are a zesty, all-in-one meal featuring juicy chicken breasts, black beans, corn, bell peppers, and Tex-Mex spices—cooked together in a tidy foil packet for maximum flavor and minimal cleanup. Perfect for grilling, baking, or camping, this dish is flavorful, colorful, and incredibly easy to prepare.

Why You’ll Love This Recipe

These foil packets lock in moisture and flavor, creating a tender, well-seasoned chicken and veggie meal with zero fuss. They’re great for busy weeknights, outdoor cooking, or meal prepping, and they’re easily customizable to suit your tastes or dietary needs.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastscanned black beans (drained and rinsed)canned corn (or fresh/frozen)red and green bell peppers (sliced)red onion (sliced)olive oiltaco seasoning or homemade blendshredded cheddar or Mexican blend cheeselime (for garnish)fresh cilantro (optional)aluminum foil

directions

Preheat oven to 400°F (200°C) or heat grill to medium-high.

Cut four large sheets of heavy-duty aluminum foil.

Place one chicken breast in the center of each foil sheet.

In a bowl, mix black beans, corn, bell peppers, and red onion with olive oil and taco seasoning.

Spoon the veggie mixture evenly over each chicken breast.

Fold and seal the foil packets tightly to prevent leaks.

Place on a baking sheet and bake for 25–30 minutes, or grill for 20–25 minutes, until chicken reaches 165°F internal temperature.

Carefully open packets, sprinkle with cheese, and reseal loosely for 3–5 more minutes to melt.

Serve with a squeeze of lime and chopped cilantro if desired.

Servings and timing

This recipe yields 4 foil packets (1 per serving).Preparation time: 10 minutesCooking time: 25–30 minutesTotal time: 35–40 minutes

Variations

Add cooked rice or quinoa to make it a full meal in one packet.
Use chicken thighs for a juicier option.
Include jalapeños or chili flakes for more heat.
Top with avocado, sour cream, or salsa after cooking.
Swap chicken for shrimp and reduce cook time slightly.

storage/reheating

Store leftover packets in the fridge for up to 3 days.Reheat in the oven at 350°F for 10–15 minutes or in a skillet over medium heat until warmed through.Not recommended for freezing once cooked due to vegetable texture changes.

FAQs

Can I prep these ahead of time?
Yes, assemble and refrigerate uncooked packets up to 1 day in advance.

Can I cook these on a campfire?
Absolutely—place foil packets on hot coals and cook 15–20 minutes, flipping halfway.

Is this recipe gluten-free?
Yes, as long as your taco seasoning is certified gluten-free.

Can I use frozen chicken?
Thaw first for even cooking and proper seasoning absorption.

What cheese works best?
Mexican blend, cheddar, or pepper jack all melt beautifully and add great flavor.

How do I know the chicken is done?
Use a meat thermometer—chicken should be 165°F in the thickest part.

Can I bake more than four at once?
Yes, just ensure even spacing on the baking sheet for proper heat circulation.

What sides go well with this?
Serve with tortilla chips, guacamole, or a simple green salad.

Can I make it dairy-free?
Yes, just omit the cheese or use a plant-based alternative.

Do I need to flip the packets?
Not necessary when baking, but flip once if grilling for even cooking.

Conclusion

Santa Fe Chicken Foil Packets are a vibrant, easy-to-make meal that packs big flavor into a no-mess package. Whether you’re baking them indoors or grilling outdoors, these packets offer a satisfying, customizable dinner that the whole family will enjoy.