Ingredients
4chicken breasts,(7 to 8oz each)
½tspchili powder
salt and pepper,to taste
15ozblack beans,draine, rinsed
2cupskernel corn,whole
1cupbell peppers,diced, any color
¾cupsalsa,or 10oz Rotel Diced Tomatoes & Green Chilies, drained
½cupMexican cheese,or Monterey Jack cheese, shredded
cilantro
tomatoes
jalapenos
Preparation
Preheat the grill to medium-high heat.
Place four large pieces of foil on the work surface and spray each with cooking spray.
Place 1 chicken breast on each piece of foil and season with chili powder, salt, and pepper.
Divide the beans, corn, peppers, and salsa over the top of the chicken breasts.
Fold in the ends to seal each packet. Place the packets on the grill, vegetable side down, and grill for 10 minutes.
Flip packets over and grill for an additional 10 to 12 minutes or until the chicken is cooked through and has reached 165 degrees F.
Place the packets on a large baking pan. Carefully open the packets and top with cheese.
Place the baking pan back on the grill to melt the cheese.
Top with optional garnishes as desired.
