Salsa Chicken Foil Packet Recipe

15 minutes Prep Time
30 minutes Cook Time
4 Servings

A whole meal in a foil packet that is perfect for a backyard barbecue, camping or picnic. A fun meal for the whole family with no pots or pans to wash – you can even eat right from the pouch and forgo washing any dishes! This foil packet recipe has chicken tenders, our diced chili ready tomatoes, salsa, rice, red bell pepper, corn, black beans, and cheese for an all-in-one meal in a tidy foil packet.

Ingredients

  • 1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz drained well

  • 1 jar Red Gold Mild Salsa 15.5 oz, or medium or hot flavor

  • 8 tablespoons red bell pepper, diced
  • 1 (8.75 ounce) can of corn, drained
  • 8 tablespoons canned black beans, drained and rinsed, save leftovers for a salad or taco night
  • 8-12 chicken tenders
  • salt and black pepper, to taste
  • garlic powder, for seasoning the chicken
  • 2 cups rice, cooked according to package directions
  • 8 tablespoons shredded Monterey Jack cheese

Instructions

Step one

Preheat oven to 450° F or grill to high.

Step two

For each foil packet, have a foil piece 16-18″ in length.

Step three

In a medium bowl, combine the drained diced tomatoes, salsa, red pepper, corn, and black beans. Set aside. Season the chicken tenders with salt, pepper, and garlic powder.

Step four

To build the packets: place 1/2 cup of the cooked rice on the bottom of the foil sheet. Place a rounded 1/2 cup of the vegetable mixture over the rice, then place 2-3 chicken tenders over the vegetable mixture. Fold the foil over and double roll the edges to form a tight seal. This important to ensure the packets will not leak. Repeat for the other 3 packets. Place packets onto a foil lined baking sheet and bake for 30 minutes. If grilling, place directly on grill grate. Check the chicken temperature when 30 minutes are up, chicken should read 165° F.

Step five

Very carefully open the foil packets using scissors or a knife, there will be hot steam that will escape as you open them. Top the chicken in each packet with 2 tablespoons of shredded cheese and return to the oven or grill (uncovered, do not close the foil) to melt the cheese, about 5 minutes. Remove and transfer packets to plates for serving.  You can eat right from the packet or spoon contents onto a plate.  

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