Santa Fe Chicken Foil Packet

Preheat grill to medium-high heat to approximately 450° F.

In 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 teaspoon of salt and 1/4 teaspoon of black pepper. Season to your taste/dietary preference.)

Lay each piece of Reynolds Wrap^® Heavy Duty 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° 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.