Santa Fe Chicken Foil Packets

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    From DELISH this was a great easy to make for a group meal - I am showing it both in the foil and plated. It would make a great camping meal.




2 c. quick-cooking white rice 

1 3/4 c. low-sodium chicken broth or water 

2 tsp. chili powder 

Kosher salt 

4 (6-oz.) skinless, boneless chicken breasts 

Freshly ground black pepper 

1 Tbsp. extra-virgin olive oil 

1 (15-oz.) can black beans 

2 small red or orange bell peppers, stemmed, seeded, and thinly sliced 

1 1/2 c. fresh or frozen corn (from about 2 ears) 

1 1/2 c. mild or medium salsa 

1 c. shredded Mexican cheese 

2 Tbsp. chopped fresh cilantro 

1 lime, cut into wedges

Step 1 Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine rice, broth, chili powder, and 1/4 teaspoon salt. Let sit at least 5 minutes or up to 15, until liquid is mostly absorbed. 

Step 2 Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange 4 (16"-by-12") pieces of foil on a work surface. Pull up sides to form into a shallow boat. Drizzle centers with oil. Divide rice mixture and any residual liquid among foil packets (about a heaping 1/2 cup each). Sprinkle beans, bell pepper, and corn over. Nestle 1 chicken breast into each foil packet and top with salsa and cheese. Tightly fold foil packets to seal. 

Step 3 Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 15 to 18 minutes. 

Step 4 Carefully open foil packets. Top with cilantro and serve with lime wedges alongside.  

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