Santa Fe Chicken Foil Packets
Santa Fe Chicken Foil Packets are premade foil pack dinners, excellent for grilling and camping! Each individual serving is made with a chicken breast and southwestern ingredients. It’s carefully wrapped in foil, tightly sealed, and ready for grilling. For easy prep and family fun, gather the kids in the kitchen to help make the foil packets. This quick and easy meal comes together in no time!
Are you looking for a simple camping dinner? We have found that these easy Santa Fe chicken breasts are always a big hit at every campout. Each foil pack dinner includes a chicken breast, black beans, corn, bell peppers, and cheese–all wrapped tightly in a foil. We make the Santa Fe Chicken Foil Packets ahead of time, storing in the fridge, and then they are ready for us to pop on the grill.
What is a foil pack dinner?
A foil pack dinner (hobo dinner) is prepped ahead and made into indiviudal servings. This dish is excellent for the outdoors or camping, because it’s not only convenient, but it’s also versatile with the protein and veggies that you can add to each pack. The options include vegetarian, chicken, beef, pork, or shrimp to add to each pack. EASY TIP: I found that using a meat tenderizer makes the chicken moist and tender. Santa Fe Chicken Foil Packets are a good choice for camping dinners (grilling), but the recipe also comes together quickly for a weeknight meal.
How do you serve Santa Fe Chicken?
Serve the chicken with freshly chopped cilantro, jalapeño, avocado, Greek yogurt, and a lime wedge, for an extra burst of zesty flavor! Basically, add your favorite taco toppings!
What is Sante Fe Chicken?
Santa Fe Chicken has a Southwestern flare, with black beans, corn, and tomatoes. We season the chicken with cumin, cayenne pepper, and chili powder. The chicken can also be cooked a numerous of ways, including the crock pot, skillet, or baking it at home. The most popular way to cook a foil pack dinner is on a grill or over an open fire. Some recipes include cheese, sour cream, and cream cheese. Once you open each hot, steamy packet – it’s all about the toppings! We love crunchy tortilla chips on top, or to serve each portion with brown rice.
I love these Santa Fe Chicken Foil Packets because it doesn’t take long to put them together, toss on the grill–with barely any clean up! Once prepared, dinner is ready in 30 minutes! You may want to also try my Sausage Foil Pack Dinner.
Easy ingredients to make the foil packets:
Gather these ingredients to make ahead (print the FULL recipe below):
- Chicken breasts: You can use chicken breasts, thighs, or tenders. Or, any protein like shrimp, pork, steak.
- Spice: Chili powder + cumin + salt & pepper to taste. Optional to add cayenne pepper.
- Pantry: Black beans, whole kernel sweet corn, salsa.
- Veggies: Bell peppers, jalapeños, fresh tomatoes (or you can use canned)
- Dairy: Mexican cheese or monterey jack and sour cream
- Herb: Cilantro
- Carbs to add for serving: Brown rice, white rice, cauliflower rice
How do you make Sante Fe Foil Dinners?
- First step is to tenderize the chicken breasts. We use OXO tenderizer for the most tender, softest chicken.
- In a large bowl, add the chicken breasts with the seasoning and rub the spices in, using your hands. Optional to place all in a Ziploc bag; seal and mix together.
- Place 8 large pieces of foil on flat surface and spray each with cooking spray. Set the chicken breasts on top. Then divide the beans, corn, peppers, and salsa over the chicken. Optional to sprinkle with thinly sliced jalapenos.
- Bring together each end of the foil packet, lengthwise. Fold down 2-3 times, making sure to tighten the packet as you go. Don’t fold too tightly, as you want there to be enough room for the food to create steam and ventilate while it cooks.
- Optional to bake at 350 degress in the oven for 30-40 minutes, or cook the packets on a grill or fire.
Cook on the grill:
- Preheat grill to medium-high heat.
- Place packets on the grill for 10 minutes, then flip over for another 10-12 minutes. You want the chicken to be cooked at 165°F.
- Place packets on a large platter. Carefully open packets and top with cheese. Seal back up for 5-10 minutes, leaving on the platter (cheese will melt).
- For serving, everyone makes their own foil pack; add cilantro, tomatoes, and sour cream. Optional to set out more salsa.
- Serve with a side of brown rice!
Sandy’s tips and substitutions:
Tenderize the chicken: Santa Fe Chicken Foil Packets are perfect for outdoor grilling, and the secret is in tenderizing the chicken. Buy this tool, for tenderizing the chicken. It’s quick and easy and makes the best chicken! Or, use whatever tool you have in your kitchen. Buy HERE> Oxo Meat Tenderizer
Heavier foil prevents spills and breakage on the grill or in the oven.
How do you fold the chicken packets?
- After the chicken and remaining ingredients are placed on the foil, wrap and seal the foil tightly to make a packet.
- Bring together each end of the foil packet, lengthwise. Fold down 2-3 times, making sure to tighten the packet as you go. Don’t fold too tightly, as you want there to be enough room for the food to create steam and ventilate while it cooks.
By keeping the breasts on the thin side, it helps to ensure that the chicken is thoroughly cooked and ready when the vegetables are.
Larger cut breasts will take longer to cook, thereby possibly resulting in overcooked vegetables.
Make ahead: Make and store in the fridge for up to 3 days before grilling.
Storage: Store any leftovers in the fridge up to 3 days.
Serving
Toppings to add once the chicken is cooked: Freshly chopped cilantro, jalapeño, avocado, Greek yogurt or sour cream, and a lime wedge for extra zesty flavor! Serve with rice and more beans. These foil packets make for a delicious, low-carb dinner that will have you savoring each bite.
We also like to serve this meal with warm corn tortillas, homemade salsa and fresh guacamole, for the perfect meal!
More foil pack dinners to try:
Get the Recipe:
Santa Fe Chicken Foil Packets
Ingredients
- 8 chicken breasts, 6-7 oz each
- ½ tsp chili powder
- ½ tsp cumin
- Salt & pepper to taste
- 2 15 ounce cans black beans drained & rinsed
- 1 15 ounce can whole kernel sweet corn, drained
- 2 cups diced bell peppers, mix up the colors
- 2 cups salsa
- 3 jalapeños, thinnly sliced (optional)
- 1 cup Mexican cheese or monterey jack, shredded
- Cilantro and fresh tomatoes, chopped for garnish
- Sour cream for garnish
Equipment
- 8 sheets of foil
Instructions
- First step is to tenderize the chicken breasts. We use OXO tenderizer for the most tender, softest chicken.
- In a large bowl, add the chicken breasts. Sprinkle with the chili powder, cumin, salt and pepper. Rub in the spices, mixing with your hands. Optional to place all in a Ziploc bag; seal and mix together.
- Place 8 large pieces of foil on flat surface and spray each with cooking spray. Set the chicken breasts on top.
- Divide beans, corn, peppers, and salsa over the top of the 8 chicken breasts. Optional to sprinkle with thinly sliced jalapenos.
- Bring together each end of the foil packet, lengthwise. Fold down 2-3 times, making sure to tighten the packet as you go. Don’t fold too tightly, as you want there to be enough room for the food to create steam and ventilate while it cooks.
How to grill:
- Preheat grill to medium-high heat.
- Place packets on the grill for 10 minutes, then flip over for another 10-12 minutes. You want the chicken to be cooked at 165°F.
- Place packets on a large platter. Carefully open packets and top with cheese. Seal back up for 5-10 minutes, leaving on the platter (cheese will melt).
- For serving, everyone makes their own foil pack; add cilantro, tomatoes, and sour cream. Optional to set out more salsa.
- Serve with a side of brown rice!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I love the recipe….can you bake in oven? My husband does not like to BBQ that much.?
yes you can!