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White plate with two grilled foil packets filled with veggies and chicken.

Santa Fe Chicken Foil Packets

Keep the heat outside this summer by trying these healthy and easy Santa Fe Chicken Foil Packets! Filled with cauliflower rice, veggies, and a hearty chicken breast topped with all the fixings! Full of flavor, low-carb, and guaranteed to be your favorite summertime dinner.
Course Main Course
Cuisine Mexican
Keyword Foil Packets, Grilled, Grilled Recipes, Santa Fe Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 492kcal
Author Samantha Buckner



  • 4 chicken breasts 6 ounces each, 1" thick
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons taco seasoning of choice

Cauliflower Rice:

  • 4 cups frozen cauliflower rice
  • 1/3 cup salsa, of choice
  • 4.5 ounce can of diced green chiles
  • 1 teaspoon garlic powder more or less - to taste
  • 1/2 teaspoon salt, more or less - to taste
  • 1/4 teaspoon black pepper, more or less - to taste


  • (4) 16" x 12" pieces of Reynolds Wrap® Heavy Duty Foil
  • nonstick cooking spray
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup low-sodium black beans, drained and rinsed
  • 1 cup frozen corn


  • freshly chopped cilantro
  • lime wedges
  • plain greek yogurt, or sour cream
  • sliced jalapeno
  • avocado
  • 1/2 cup freshly shredded Mexican cheese


  • Preheat grill to medium-high heat to approximately 450 degrees.
  • To a medium mixing bowl, combine olive oil, lime juice, and taco seasoning. Mix well. Add the chicken breasts, tossing to fully coat each breast.
    Set aside to marinate while you prep the vegetables.
  • Combine the cauliflower rice with the salsa, diced green chiles, and garlic powder. Season with salt and pepper - to taste.
    I used 1 full teaspoon of salt and 1/4 teaspoon of black pepper. Season to your taste/dietary preference.
  • Lay each piece of foil side by side on the counter. Spray each with nonstick cooking spray.
  • Divide the cauliflower rice, black beans, corn, and bell pepper slices to the center of each piece of foil.
  • Place a chicken breast on top of each.
  • Bring the ends of each foil packet up, lengthwise, and fold them down together 2 times. Leave room for the food to steam and ventilate. Do the same with the ends.
  • Place the packets on the grill, vegetable side down, to cook for 10 minutes. Carefully flip and cook for an additional 10-15 minutes, or until the chicken is cooked through.
    Check doneness by inserting a meat thermometer into the thickest part of the chicken. Temperature should read 165 degrees F.
  • Carefully remove the foil packets from the grill and place them onto a small sheet pan. Give them 1-2 minutes to cool to safely touch.
  • Open each foil packet and sprinkle with shredded mexican cheese. Leaving the packets open, place the sheet pan onto the grill. Cook for 2-3 additional minutes, or until the cheese has melted.
  • Serve garnished with greek yogurt (or sour cream), freshly chopped cilantro, avocado, jalapeno slices, and a lime wedge.


Baking option: 
Preheat oven to 400 degrees F. Place the foil packets onto a sheet pan or baking dish vegetable side down. Bake for 25-30 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees F.
Once done, carefully open the foil packets and sprinkle shredded Mexican cheese on top of each breast. Place sheet pan back into the oven for 3-4 minutes or until the cheese has melted.


Serving: 1foil packet | Calories: 492kcal | Carbohydrates: 29g | Protein: 60g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 145mg | Sodium: 703mg | Potassium: 870mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1132IU | Vitamin C: 99mg | Calcium: 46mg | Iron: 3mg