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Chicken Ole Foil Supper

These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. —Mary Peck, Salina, Kansas
Chicken Ole Foil Supper
Chicken Ole Foil Supper Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups fresh or frozen corn (about 10 ounces), thawed
  • 1 cup salsa
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped

Directions

  • Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly.
  • Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.
Nutrition Facts
1 serving: 405 calories, 13g fat (6g saturated fat), 91mg cholesterol, 766mg sodium, 34g carbohydrate (8g sugars, 6g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

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