Tin-Foil Southwestern Chicken Tacos
- 20 oz. boneless skinless chicken breasts (~2-3 large chicken breasts), cut into bite-sized pieces
- Kosher salt and ground pepper
- 1 can black beans, drained and rinsed
- 2 c. frozen corn, thawed
- 1 c. chopped red pepper
- 1 c. chopped white onion
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground red pepper -- choose a variety to suit your desired level of heat
- 1/4 c. chopped green onions
Preheat the oven to 425 degrees or prepare a grill for medium-high temperature grilling. Place two large pieces of foil (each at least 1' in length) and spray them lightly with non-stick cooking spray. Top each foil piece with half of the cubed chicken. Sprinkle the chicken with kosher salt and ground pepper to taste.
In a medium bowl, combine the black beans, corn, red pepper, white onion, cumin, paprika, and ground red pepper. Divide mixture among the two foil packages, evenly topping the cubed chicken.
Pull up the long sides of the foil and crimp them together, then fold up the short sides of the foil and crimp. Leave extra room in each packet for steam. Place the sealed packets seam side up a baking sheet. You can also bake/grill the packets directly on the oven rack or grilling surface.
Bake or grill the packets for 20 minutes, or until the chicken is cooked through. Remove from oven or grill and open each packet carefully. Sprinkle each packet with the green onions and serve with flour or corn tortillas, cheese, salsa, and sour cream.
- Yields: 4 servings
- Preparation Time: 25 minutes