Made camping at Pt. Beach State Park Sept. 2021.
Excellent, super easy and a lot of flavor. Will make 4 large packets or 5-6 smaller packets
Pairs well with my Mexican Rice
1-1/2 to 1-3/4 lbs. boneless skinless chicken breasts
2-3 roma tomatoes
½ c. diced onion
15 oz. can black beans, rinsed and drained
15.25 oz. can good quality corn, drained
4 oz. can green chilies, diced
2 t. chili powder
1 t. paprika
1 t. salt
½ t. garlic powder
½ + a pinch of coarse black pepper
1 c. shredded Mexican cheese blend
sliced green onions
salsa (Pace, medium)
low-fat sour cream (Daisy)
diced avocado
fresh cilantro, optional
Cut the chicken into 1-inch cubes.
Dice the tomatoes.
Toss the chicken, tomatoes, diced onion, black beans, corn, chilies and all the seasoning into a big bowl. Stir everything together.
Divide the mixture among 4-6 (depends on how much chicken you use and size of your packets) large pieces of greased heavy duty foil. Fold the foil around food and seal well.
Place foil packs on a grate over hot coals or grill rack (indirect heat on low-medium heat) to cook about 25 minutes or until chicken is done. Rotate packs and flip over once or twice for even cooking.
When done, open the packs and sprinkle with cheese; let melt.
Top with green onions, a little salsa, a little sour cream and diced avocado if desired.