Foil Pack: Salsa Verde Chicken & Rice
Salsa Verde Chicken and Rice cook up in a quick foil packet—no pre-cooking, just bold Mexican flavor!
Servings: 2 large foil packs; this recipe easily doubles or triples
Cost: $7.72
Equipment
Ingredients
- Cooking spray
- 1 cup instant white rice
- 1-1/2 cups water
- 2 (7 ounce) large boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/8 teaspoon paprika optional
- 1 ounce cream cheese full-fat
- 6 tablespoons salsa verde
- 1/2 cup roasted corn
- 1/2 cup black beans
- 1/2 cup pepperjack cheese
- Serving suggestions see note 1
Instructions
- Preheat the oven to 400°F. Generously grease 2 large sheets of heavy duty foil with cooking spray.
- Weigh your chicken to get two 7-ounce pieces. Pound or slice the pieces to 1/2-inch thickness.
- Toss together the instant rice and water and let stand for 5 minutes.
- In a bowl, toss together all the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Dredge each chicken breast evenly in the seasonings (both sides).
- Divide the rice and water mixture evenly between the 2 foil packets. Place the seasoned chicken on top.
- Slice the cream cheese into 4 equal pieces and place 2 pieces on top of each chicken breast.
- Pour 3 tablespoons of salsa verde on top of each chicken breast.
- Put 1/4 cup corn and 1/4 cup black beans next to each chicken breast. If desired, add a few pieces of thinly sliced red pepper to each packet.
- Seal the packet, allowing for expansion and making sure it is 100% sealed.
- Bake for 30–50 minutes (see note 2) or until the chicken is completely cooked through (registers 165°F).
- Mix everything around in your foil pack and top each with pepperjack cheese.
- Add other optional toppings as desired.
- To Grill: Preheat grill to medium-high heat and allow to heat for 10–15 minutes. Place completely sealed foil packets on grill for 25–35 minutes (or until chicken registers 165°F) flipping once at about 10–15 minutes.
Video
Notes
Note 1: Serving suggestions: roasted green chiles, lime, cilantro, sour cream, and red bell pepper.
Note 2: Be prepared to be flexible on timing as it could be anywhere from 30–50 minutes depending on the heat of your oven and size of your chicken. My best recommendation is to make sure your chicken is pounded to 1/2-inch thick and exactly 7 ounces. In my oven with a 7 ounce chicken breast, it was cooked through at 37 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through, adding a splash of broth if needed.
Nutrition
Serving: 1serving | Calories: 626kcal | Carbohydrates: 47.8g | Protein: 59.5g | Fat: 20.7g | Cholesterol: 187.1mg | Sodium: 824.1mg | Fiber: 5.7g | Sugar: 4.7g