Cut the chicken breast into bite-sized pieces.

Mix the chicken marinade, and add it to the chicken.

Store in an airtight container in the cooler until you’re ready to assemble the foil packets. Marinate the chicken for at least 1 hour but no more than 24 hours. Once the chicken is in the marinade, assemble and cook the foil packets within 24 hours.

You’ll need 3 pieces of foil and 1 piece of parchment paper (if using) per foil packet. Layer corn, beans, and rice onto the first layer of parchment paper or foil. This recipe makes 4 foil packets, so divide the ingredients evenly between the packets.

Add the marinated chicken, diced tomatoes, and more corn and beans if desired.

Sprinkle a little extra taco seasoning on top.

Next, add a little bit of butter to each foil packet. About ½ - 1 tablespoon per packet cut into smaller pieces is good.

Fold the packets: bring the two longest edges towards each other and roll them together to create a seal. Then, fold in the sides. Place the packet seam side down on another piece of foil, and repeat the same folding process. Do this one more time for a total of three pieces of foil per packet.

Place the packets on top of campfire coals. Cook for 40 minutes, flipping the packets every 10 minutes until the chicken is fully cooked. If the chicken is not cooked after 40 minutes, simply keep cooking and flipping the packets until it’s done.**

Remove from the fire and carefully unseal the foil packets. While they’re still hot, sprinkle the shredded cheese on top.

Loosely reseal the foil packets. The heat and steam are usually enough to melt the cheese.

After a few minutes, open the foil packets back up to reveal the melted cheese! Sprinkle with fresh cilantro and a dollop of sour cream, if desired. Enjoy!