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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
heavy duty aluminum foil |
4 boneless, skinless chicken breasts |
2 poblano chile peppers, chopped |
1 small red bell pepper, chopped |
1 (16-ounce) can pinto beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (15 1/4-ounce) can corn with red and green peppers, undrained |
2 tablespoons fajita seasoning |
shredded lettuce |
toppings: sour cream, shredded cheddar cheese, sliced green onions |
garnish: whole green onions |
Directions:
1. Preheat oven to 450°.
2. Tear off 4 (12- x 18-inch) foil sheets. Place 1 chicken breast in center of each foil sheet.
3. Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken.
4. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
5. Bake at 450° for 22 minutes or until chicken is done. Open foil packets carefully, allowing steam to escape. Serve over lettuce on individual serving plates with desired toppings. Garnish, if desired.
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