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Santa Fe Chicken Packets - Dump and Go Dinner

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Santa Fe Chicken Packets - Dump and Go Dinner

Mindy
The Cook
4 Servings
5 Ingredients
7 Comments

Corn, tomatoes and black beans are tossed into a foil packet with seasoned chicken and this delicious dish emerges. Gluten Free Dairy Free Santa Fe Chicken Packets can be prepared on the grill or in the oven. You can also throw some dairy free cheese on top, if you are so inclined.

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4 Servings
5 Ingredients
7 Comments

Ingredients

  • 15 ounces drain and rinse Black Beans, Canned
  • 2 cups Corn, Frozen
  • 10 ounces drain Diced Tomatoes with Green Chiles
  • ½ teaspoons Cumin
  • 1 ½ pounds Chicken, Boneless Breasts

Containers

Supplies

  • Labels
  • Cooking Sprays
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine beans, corn, tomato and cumin.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine beans, corn, tomato and cumin.
  2. Place chicken on a squares of foil, sprayed with nonstick cooking spray.
  3. Spoon bean mixture on top of chicken and close foil packets.
  4. Cook on grill over medium heat for 15-20 minutes, or until chicken is no longer pink.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
358
Total Fat
5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
124mg
Sodium
620mg
Total Carbohydrates
30g
Fiber
7g
Sugar
3g
Protein
46g
WW Freestyle
0

Categories

5-ingredients-or-less, big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, nut-free, spring, summer, fall, egg-free

Categories

5-ingredients-or-less, big-8-allergen-free, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, nut-free, spring, summer, fall, egg-free

7 Comments

Join the discussion

  1. Anyone tried this? I would think freezing in the foil might be a probelm. The acidic tomatoes can eat holes in foil and also cause off flavors. I think freezing in a baggie and dumping into the foil at the last minute might work better?

    Reply

    1. You can do either way but we have done 100’s upon hundreds of dishes in foil pans (using tomatoes) and never had that issue.

      Reply

  2. I think you meant to sprinkle with cheese BEFORE closing the foil packet, right? Otherwise… messy! Not to mention a waste of good cheese (unless you planned to eat the foil, which I suppose is a good way of introducing more iron into your diet!). LOL!

    Reply

    1. Hi Jody,
      Yes, if you are using the cheese, you would put it in before closing the foil packet. I was trying to let people know it was optional. Not everyone likes dairy free cheese so we are trying to use recipes that don’t necessarily need cheese but it might enhance the flavor. So, yes, if you want to add cheese–do it before closing the foil.

      Reply

  3. It says to cook on the grill or in the oven, but there are no oven directions. Our grill is currently covered with a tarp and buried under snow. I think the oven is the option for me.

    Reply