Sunday, June 9, 2024

Southwest Chicken Foil Packs #SundayFunday

This delicious dinner is cooked in a foil packet on the grill for a complete, no-fuss meal that can cook while you lounge in the pool.

Foil packets

Brown Rice and Quinoa mixed with peppers, black beans, and corn, topped with a chicken breast smothered in salsa with a touch of cheese sprinkled on top.
Sunday Funday logo
Renu of Cook with Renu is hosting our Sunday Funday event this week and invited us all to share recipes with Beans.  Let's see what everyone cooked up.......

Southwest Chicken Packets

We are trying to eat a little healthier this week as we just returned from Europe where we ate and drank with abandon.  Beans are a wonderfully nutritious addition to meals, full of protein and fiber. When Renu chose them as this week's ingredient, I was happy.

packet of quinoa and brown rice

I started this packet with packages of precooked Quinoa and Brown Rice.  This is not a sponsored post but I LOVE this stuff and buy it in bulk from Costco.  I combined the rice with canned black beans, sliced bell peppers, and frozen corn as the base for this foil-packed dinner.

Southwest Chicken Foil Packet pin

This is a wonderful, complete meal grilled in individual packets making serving and clean up a breeze.

Entrees, Chicken, Grilling,
Entrees, Chicken
Yield: 4 servings
Author: Wendy Klik
Southwest Chicken Foil Packets

Southwest Chicken Foil Packets

Brown Rice and Quinoa mixed with peppers, black beans, and corn, topped with a chicken breast smothered in salsa with a touch of cheese sprinkled on top.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 2 (8.5 oz) pkgs. Quinoa and Brown Rice Mix
  • olive oil spray or cooking spray
  • 1/2 c. chicken broth
  • 1 t. chili powder
  • salt and pepper, to taste
  • 4 (6 oz) boneless, skinless chicken breasts
  • 4 mini bell peppers, seeded and sliced
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 c. frozen corn kernals
  • 1 c. salsa of choice
  • 1 c. shredded Mexican cheese blend


  1. Place the rice, peppers, beans, and corn into a large bowl. Season with the chili powder, tossing to combine and coat.
  2. Place 4 pieces of foil, approximately 16x12", on a work surface and fold up the edges. Spray the bottom of the aluminum "bowls" with olive oil.
  3. Place 1/4 of the rice mixture into each and sprinkle each with 2 Tablespoons of chicken broth or water.
  4. Season the chicken with salt and pepper and place on top of the rice mixture. Top each with 1/4 cup of salsa and sprinkle with 1/4 c. of the shredded cheese.
  5. Tightly fold the packets to seal and place on indirect heat of a grill that has been preheated to high, (about 400* if using a gas grill).
  6. Bake for 15 to 20 minutes, flip and bake for an additional 15-20 minutes, until the chicken shows an internal temperature of 165*.

Nutrition Facts



Fat (grams)

12.26 g

Sat. Fat (grams)

5.64 g

Carbs (grams)

44.39 g

Fiber (grams)

11.66 g

Net carbs

32.74 g

Sugar (grams)

4.17 g

Protein (grams)

41.22 g

Sodium (milligrams)

1309.23 mg

Cholesterol (grams)

99.51 mg


  1. A complete power packed meal with full balance of carbs and protein.

  2. "While you lounge in the pool..." Jealous! I'm going to have to try that quinoa and rice blend. It sounds so convenient and tasty.

    1. It is a staple here. The girls sometimes just heat it up and eat it as their meal.

  3. A perfect gluten free meal, which I love, must try this!


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