Ingredients
4 boneless, skinless chicken breasts (about 7–8 ounces each)
1/2 to 1 teaspoon chili powder (adjust to taste)
Salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
2 cups frozen corn kernels, thawed (or fresh corn)
1 cup diced bell peppers (any color)
3/4 to 1 1/2 cups salsa or mild-to-medium salsa of choice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese (about 2 ounces)
Optional: 2 cups quick-cooking white rice (prepared with low-sodium chicken broth or water)
Cooking spray or olive oil for greasing foil
Optional toppings: chopped fresh cilantro, diced tomatoes, sliced jalapeños, sour cream, black olives, lime wedges, sliced green onions, avocado
Instructions
1. Preheat grill to medium-high heat (about 400°F) or preheat oven to 375-425°F if baking.
2. For extra heartiness, prepare rice by combining quick-cooking rice with low-sodium chicken broth, chili powder, and salt; let it absorb before assembling packets (optional).
3. Cut four large pieces of heavy-duty aluminum foil (about 10”x10” to 16”x12”) and lightly spray with cooking spray or brush with olive oil. Pull up sides to form shallow boats if including rice.
4. Season chicken breasts on both sides with chili powder, salt, and pepper. Place one chicken breast on each foil piece.
5. Evenly distribute black beans, corn, diced bell peppers, and salsa over each chicken breast (and over rice if using).
6. Fold the foil sides and ends tightly to seal each packet completely.
7. Place packets on the grill, vegetable side down, and cook covered for 10-12 minutes. Flip and cook an additional 10-12 minutes, or until chicken reaches an internal temperature of 165°F. If baked, cook about 25-30 minutes until fully cooked.
8. Carefully open each packet and sprinkle evenly with shredded cheese. Reseal foil loosely and return packets to grill or oven for 2-3 minutes until cheese melts.
9. Remove packets and top with desired garnishes such as cilantro, sour cream, sliced jalapeños, tomatoes, green onions, avocado slices, black olives, or a squeeze of lime. Serve with warm corn or flour tortillas, over rice, or enjoy as is.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔍 Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
🥕 Vegetables should be cut similarly to chicken size to promote even cooking.
🌶️ Adjust chili powder or add cayenne pepper to increase spice level if desired.
- Prep Time: 10 minutes
- N/A: N/A
- Cook Time: 20-25 minutes grilling or 25-30 minutes baking
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 packet
- Calories: 540-935 kcal
- Sodium: 700-800 mg
- Fat: 12-15 g
- Trans Fat: 0 g
- Carbohydrates: 45-70 g
- Fiber: 12-13 g
- Protein: 60-65 g