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A foil packet filled with bell peppers, corn, black beans, onions, and zucchini topped with a piece of chicken breast that's got salsa, greek yogurt, avocado slices and cilantro on top of it.

Mexican Chicken Foil Packets

Oven baked Mexican chicken foil packets are a quick & easy 30 minute dinner made healthy with Mazola corn oil, fresh veggies, black beans, corn, Greek yogurt & salsa. 
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Keyword easydinnerrecipes, foilpackets, healthydinner, lowcarbdinner, mealprep, mexicanchicken
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 474kcal
Author Wine a Little Cook A Lot


Mexican Seasoning Blend

  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper

Mexican Chicken Foil Packets

  • 1 15 oz can yellow corn drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 3 bell peppers seeds removed and sliced into strips
  • 1 onion sliced (red or yellow)
  • 2 zucchini diced
  • 1/4 cup Mazola Corn Oil
  • 4 chicken breasts, thin sliced boneless, skinless
  • 4 tbsp Greek yogurt
  • 1/2 cup salsa
  • 1/2 cup shredded Cheese mexican blend
  • 1 lime
  • avocado, cilantro for serving (optional)


Mexican Seasoning Blend

  • Combine all seasonings in a small bowl and whisk to combine. Set aside.
  • Preheat oven to 375 degrees. Place 4, 8” foil pieces on baking sheet.
  • In medium bowl, mix together corn, beans, peppers, onions, zucchini, 1/4 cup Mazola Corn Oil and about ½ of your Mexican seasoning blend. Divide evenly into 4 foil packets, keeping the mixture mostly in the center of the foil.
  • Place chicken in the same medium bowl. Add remaining half of Mexican seasoning blend and toss to evenly coat each piece of chicken. Place 1 piece of chicken per foil packet on top of the veggies.
  • Spread Greek yogurt on top of chicken, then salsa, sprinkle with shredded cheese. Squeeze lime juice over each foil packet.
  • Seal the edges of the foil packets and bake for 40-45 minutes or until veggies are tender and chicken reaches an internal temp of 165 degrees. Remove and carefully open foil.
  • Serve with rice or corn tortillas, avocado and cilantro (if desired).


*Foil packets can be made ahead and stored in the refrigerator up to 2 days in advance, uncooked.  Once cooked, they will keep in the refrigerator for 3-4 days.


Serving: 1packet | Calories: 474kcal | Carbohydrates: 39.62g | Protein: 33.61g | Fat: 21.74g | Saturated Fat: 4.95g | Polyunsaturated Fat: 8.53g | Monounsaturated Fat: 5.73g | Cholesterol: 76mg | Sodium: 1390mg | Potassium: 1194mg | Fiber: 10.8g | Sugar: 4.94g | Vitamin A: 1489IU | Vitamin C: 264.1mg | Calcium: 198mg | Iron: 3.87mg