Step 1: Prepare the Seasoning and Vegetables

In a small bowl, whisk together all the ingredients for the Fiesta Seasoning Blend: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Set aside.

In a large mixing bowl, combine the cubed chicken, sliced bell peppers, sliced red onion, drained black beans, drained corn, and the diced jalapeño (if using). Drizzle with the 2 tablespoons of olive oil, the zest and juice of one lime, and sprinkle the entire seasoning blend over the top. Toss everything together until the chicken and vegetables are evenly and thoroughly coated in the spices.

Step 2: Assemble the Foil Packets

Tear off four large sheets of heavy-duty aluminum foil, each about 18 inches long. For extra protection against sticking and for easier cleanup, you can place a slightly smaller sheet of parchment paper on top of each piece of foil, but this is optional.

Divide the chicken and vegetable mixture evenly among the four prepared foil sheets, mounding it in the center of each one.

Step 3: Seal the Packets

To seal each packet, bring the two long sides of the foil up to meet in the middle, above the filling. Fold the edges over twice to create a tight seal along the top. Then, fold in the two remaining short sides, creating a completely sealed, rectangular packet. It’s important to leave a little bit of air space inside the packet for the steam to circulate, but ensure the seams are tightly sealed to prevent any juices from leaking out.

Step 4: Cook the Packets (Grill or Oven)

You have two excellent options for cooking your foil packets:

• Grilling Method (Preferred):
  Preheat your grill to medium-high heat (about 400°F or 200°C). Place the foil packets directly on the grill grates. Close the grill lid and cook for 15-20 minutes, flipping the packets once halfway through the cooking time.

• Oven-Baking Method:
  Preheat your oven to 400°F (200°C). Place the foil packets in a single layer on a large baking sheet. The baking sheet makes it easier to transfer the packets to and from the oven and will catch any potential leaks. Bake for 20-25 minutes.

Step 5: Check for Doneness and Serve

The chicken is done when it is cooked through and no longer pink inside, reaching an internal temperature of 165°F (74°C). The vegetables should be tender-crisp. Carefully open one packet to check for doneness (be cautious of the hot steam that will escape).

Once cooked, remove the packets from the grill or oven. If desired, you can carefully open the top of each packet, sprinkle with the shredded cheese, and return them to the heat for another 1-2 minutes to melt the cheese.

Let the packets rest for a couple of minutes before serving. You can serve them directly in the foil for a fun, rustic presentation and minimal cleanup. Garnish with fresh cilantro and your favorite toppings.