Southwestern Chicken Foil Dinner

Makes 4 Servings


  • 1 can black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 can Rotel
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 boneless skinless chicken breasts (Small chicken breasts OR 2 large ones cut in half)
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped green onions


  1. Heat oven to 425 degrees or heat the grill to medium/high heat.
  2. Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray.
  3. Top each foil piece with a chicken breast. Sprinkle with salt and pepper to taste.
  4. In a medium bowl, combine black beans, corn, Rotel and cumin.
  5. Divide mixture among the four foil packages, evenly topping each piece of chicken.
  6. Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam.
  7. Place sealed packets seam side up a baking sheet.
  8. Bake packets for 20 minutes or grill for 15-20 minutes, until chicken is cooked through.
  9. Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet.
  10. Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (Tip from the blogger: poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn’t watery.)

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