This Chicken Foil Packet is made with a Mexican flair, combining black beans, corn and salsa! Cook on the grill, in the oven or over the campfire for a delicious flavor-packed meal.
4 chicken breasts 7-8 oz each
1/2 teaspoon chili powder
salt & pepper to taste
15 oz black beans drained & rinsed
2 cups whole kernel corn
1 cup diced bell peppers any color
3/4 cup salsa or 10 oz Rotel Diced Tomatoes & Green Chilies, drained
1/2 cup shredded Mexican cheese or monterey jack
cilantro tomatoes & jalapenos for garnish
Preheat grill to medium-high heat.
Place four large pieces of foil on work surface and spray each with cooking spray. Place 1
chicken breast on each piece of foil and season with chili powder, salt & pepper.
Divide beans, corn, peppers, and salsa over top of chicken breasts.
Fold in the ends to seal each packet. Place packets the grill vegetable side down for 10 minutes.
Flip packets over and grill an additional 10-12 minutes or until chicken is cooked through and reaches 165°F.
Place packets on a large baking pan. Carefully open packets and top with cheese. Place the baking pan back on the grill to melt the cheese.
Top as desired.