Chicken Ole Foil Supper

Name: Chicken Ole Foil Supper
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

These Tex Mex–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

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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