Southwestern Chicken Packets (+ a giveaway!

• Meat

  • 2 Chicken breasts or 4 chicken, tenders

• Produce

  • 1 Avocado
  • 1 (15oz can Black beans
  • 1 Cilantro
  • 1 cup Corn, frozen

• Condiments

  • 1/2 cup Salsa or pico de gallo

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Taco seasoning

• Dairy

  • 1 cup Pepper jack cheese
  • 1 Sour cream

Found on dessertnowdinnerlater.com

Description

Ingredients

• 1 cup frozen corn
• 1 (15oz) can black beans, drained and rinsed
• 1 tsp taco seasoning (I used homemade)
• 2 chicken breasts or 4 chicken tenders
• salt and pepper to taste
• ½ cup salsa or pico de gallo
• 1 cup shredded pepper jack cheese
• cilantro, to garnish
• sour cream, optional
• avocado, mashed, optional

Directions

• Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
• Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese.
• Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.
• Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.)
• Top with fresh cilantro, sour cream, and avocado before serving.