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Chicken Ole Foil Supper

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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 Recipe photo by Taste of Home

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

  1. 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.
  2. 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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