Foil Pack Creamy Salsa Verde Chicken, Rice, and Veggies

• Gluten free

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 1/2 cup Black beans
  • 1/2 cup Corn, roasted

• Condiments

  • 6 tbsp Salsa verde

• Pasta & Grains

  • 1 cup White rice, Instant

• Baking & Spices

  • 1 tsp Chili powder
  • 1/8 tsp Paprika

• Dairy

  • 1 oz Cream cheese, full-fat
  • 1/2 cup Pepperjack cheese

• Liquids

  • 1 1/2 cup Water

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F.
• Generously grease with cooking spray 2 large sheets of heavy duty tin foil.
• Weigh your chicken to get (2) 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 of 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 among 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 make sure it is 100% sealed.
• Bake for 30-50 minutes** or until the chicken is completely cooked through (registers 165 degrees F)
• Mix everything around in your foil pack and top each with pepperjack cheese.
• Add other optional toppings as desired.
• TO GRILL: Preheat the 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 degrees F) flipping once in between at about 10-15 minutes