Delicious! We love making these packets for dinner!

Ever find yourself wondering how to whip up a quick dinner after a long day without sacrificing flavor or health? This Oven Baked Santa Fe Chicken Foil Packet is your answer. Drawing inspiration from the vibrant flavors of Southwestern cuisine, this dish packs chicken, beans, corn, and bell peppers into a neat foil packet, infusing the chicken with spices and juices as it bakes. It's the perfect meal prep solution or weeknight dinner when time is tight but you crave something delightful.

These Santa Fe Chicken Foil Packets are delicious on their own, but they really shine with a few simple sides. I love serving them with a side of cilantro-lime rice or quinoa to soak up all those juicy flavors. A simple green salad dressed with a lime vinaigrette complements the richness of the spices. For an extra kick, top with a dollop of guacamole or a sprinkle of shredded cheese right before serving.

Servings: 4

4 medium chicken breasts
1 cup of black beans, drained and rinsed
1 cup of corn (frozen, canned, or fresh)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 teaspoons of chili powder
1 teaspoon of cumin
1/2 teaspoon of paprika
Salt and pepper to taste
1 lime, sliced into wedges
Fresh cilantro, chopped (for garnish)
4 tablespoons of olive oil or melted butter

1. Preheat your oven to 375°F (190°C).

2. Cut four large sheets of foil, enough to wrap the chicken and vegetables.

3. Place each chicken breast on a sheet of foil. Season both sides with chili powder, cumin, paprika, salt, and pepper.

4. Divide the black beans, corn, red and green bell peppers, onion, and garlic evenly among the packets, scattering them around the chicken.

5. Drizzle each packet with a tablespoon of olive oil or melted butter, and add a few lime wedges.

6. Fold the foil over the chicken and vegetables, sealing all edges to create a closed packet.

7. Place the foil packets on a baking sheet and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

8. Carefully open the packets (watch for steam), and garnish with fresh cilantro before serving.

This recipe is super adaptable to what you have on hand. Try using different types of beans like pinto or navy beans, or add other vegetables such as zucchini or diced tomatoes for more variety. For a spicier kick, include a chopped jalapeno or sprinkle some red pepper flakes. Vegetarians in the family? Replace the chicken with sliced portobello mushrooms or cubes of tofu. Adjust the cooking time accordingly.