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Santa Fe Chicken Foil Packets

A bright, cozy skillet-free dinner that comes together in minutes and bakes all in one foil packet. Juicy chicken marinated in warm spices pairs with sweet bell peppers, corn, and black beans, finished with a squeeze of lime and fresh cilantro. Perfect for busy weeknights, meal-prep, or a casual backyard dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 lime, juice of
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 4 flour tortillas or corn tortillas
  • 1/2 cup shredded cheddar or Monterey Jack

Instructions
 

  • Preheat the oven to 400°F (200°C) or prepare a grill. Cut four large sheets of heavy-duty aluminum foil.
  • In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper to make a bright marinade.
  • Place each chicken breast on a foil sheet. Spoon a tablespoon or two of the marinade over each piece, then fold the edges to create a sealed packet. Massage the marinade into the chicken so every side gets a hint of the spices.
  • Divide the sliced peppers, corn, black beans, and red onion evenly among the four packets, placing them around and on top of the chicken.
  • Spoon a little more marinade over the vegetables, then seal the packets tightly to trap steam inside.
  • If using cheese, sprinkle a little at the top of each packet. The cheese melts into a creamy finish as the packets bake.
  • Bake on a baking sheet for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If grilling, place packets on indirect heat and cook for about 18–22 minutes, flipping once.
  • Carefully open a packet to release steam, then squeeze a touch more lime and sprinkle chopped cilantro over the top for a fresh finish.
  • Serve directly from the foil packets with warm tortillas on the side if you like, letting everyone assemble their own Santa Fe-style wraps.