Healthy oven baked Mexican chicken foil packet dinners over veggies are an easy Low Carb dinner

Healthy Mexican Chicken Foil Packets

Healthy Mexican chicken foil packets are baked in the oven or on the grill for a quick and easy make-ahead dinner. Made with peppers, onions, black beans and corn, topped with salsa, Greek yogurt and cheese-it’s a low carb, simple dinner recipe.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Keyword easydinnerrecipes, foilpackdinners, foilpacketmeals, healthydinner, lowcarbdinner, makeaheadmeals, mealprep, mexicanchicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 15 oz can Yellow Corn drained and rinsed
  • 1 15 oz can Black Beans drained and rinsed
  • 2 Bell Peppers seeds removed and sliced
  • 1 Onion sliced (red or yellow)
  • 1 package Taco Seasoning low sodium (or use 2 tbsp homemade blend-see notes)
  • 4 Boneless Chicken Breasts
  • Olive Oil
  • Salt and Pepper
  • Greek Yogurt or low-fat sour cream, see recipe notes
  • 1 Chipotle Pepper optional (see recipe notes)
  • 1/3 cup Salsa
  • 1/2 cup Shredded Cheese Mexican blend or Cheddar
  • Cilantro chopped
  • 1 Lime
  • 1 Avocado chopped (optional)


  • Preheat oven to 375 degrees (if your using a grill preheat to medium-high heat). Place 4, 8-10” foil pieces on baking sheet (you may need to use two baking sheets: 2 foils per sheet). Spray with non-stick cooking spray. Roll up the edges of the foil to create a 1” border, so the juices don’t leak out (see picture above).
  • In medium bowl, mix together corn, beans, peppers, onions and about ½ of your taco seasoning (or about 1 tbsp). Divide evenly into 4 foil packets.
  • Place chicken on each foil sheet. Drizzle with olive oil and sprinkle with salt, pepper and remaining taco seasoning (1 tbsp) on both sides.
  • Spread Greek yogurt on top of chicken, then salsa. Sprinkle with shredded cheese and cilantro. Squeeze 1/4 of a lime over each foil packet.
  • Top each packet with another piece of foil, making sure to seal the edges so the juices don’t leak out.
  • Bake for 30-40 minutes until chicken is fully cooked and veggies are tender.  (see recipe notes for grill instructions)
  • Slice chicken on a diagonal into strips and serve over rice (if desired) with avocado, extra Greek yogurt, salsa and lime if desired!


*You can certainly make your own homemade taco seasoning! Click here for the recipe.
*If you want a little spice, finely chop up a chipotle pepper in adobe sauce and mix it into your Greek yogurt/sour cream for a smoky and spicy kick!
*These 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.
*To make on the grill, cook on medium-high heat for 10-15 minutes, then flip the chicken and stir the vegetables and cook for another 5-7 minutes until chicken is no longer pink and vegetables are soft.
*If you want to make the foil packets and freeze them uncooked, make sure to keep in airtight container or freezer bag and defrost before baking.