Santa Fe Chicken Packets
20Prep Time Minutes
45Total Time Minutes
9Number of Ingredients
4 boneless skinless chicken breasts (5 oz each)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup frozen whole kernel corn
1/2 cup diced red bell pepper
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
1/2 cup shredded reduced fat Mexican cheese blend
1/2 cup choppedgreen onions
1 lime, quartered, optional
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||4 g||16%|
|Vitamin C||37 mg||61%|
|Vitamin A||1554 iu||31%|
Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together drained tomatoes, beans, corn, bell pepper and cumin in medium bowl.
Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Season chicken on both sides with taco seasoning. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts. Once portions are plated, top each serving with 2 Tbsp chopped green onion. If desired, top each serving with fresh squeezed lime juice.
Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers. Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers.
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