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Chicken Santa Fe

Yield Makes 4 servings


  • Heavy duty aluminum foil
  • 4 boneless, skinless chicken breasts
  • 2 poblano chile peppers, chopped
  • 1 small red bell pepper, chopped
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15 1/4-ounce) can corn with red and green peppers, undrained
  • 2 tablespoons fajita seasoning
  • Shredded lettuce
  • Toppings: sour cream, shredded Cheddar cheese, sliced green onions
  • Garnish: whole green onions

How to Make It

  1. Preheat oven to 450°.

  2. Tear off 4 (12- x 18-inch) foil sheets. Place 1 chicken breast in center of each foil sheet.

  3. Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken.

  4. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

  5. Bake at 450° for 22 minutes or until chicken is done. Open foil packets carefully, allowing steam to escape. Serve over lettuce on individual serving plates with desired toppings. Garnish, if desired.