Description
When you’re after something bold, satisfying, and mess-free, look no further than Salsa Verde Chicken and Rice Foil Packets. Juicy chicken, perfectly fluffy rice, and a punch of tangy salsa verde come together in one simple foil wrap that bakes to perfection. It’s a Tex-Mex twist on a classic baked dinner—easy enough for weeknights and fun enough for entertaining.
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Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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2 cups instant rice (white or brown)
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1 ½ cups salsa verde (store-bought or homemade)
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1 cup shredded Monterey Jack or pepper jack cheese
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1 cup frozen corn
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1 cup canned black beans, rinsed and drained
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1 tablespoon olive oil
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½ teaspoon garlic powder
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Salt & pepper to taste
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Fresh cilantro, diced avocado, or lime wedges (for serving)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Tear four large foil sheets (about 12×18 inches).
Step 2: Layer It Up
To each foil piece, add ½ cup of instant rice. Top with one chicken breast, drizzle with olive oil, and season with salt, pepper, and garlic powder. Pour over ⅓ cup salsa verde. Scatter on beans and corn.
Step 3: Wrap & Bake
Fold the foil tightly into packets. Place on a baking sheet and bake for 30–35 minutes or until chicken is cooked through and rice is tender.
Step 4: Add Cheese & Broil (Optional)
Carefully open each packet and sprinkle cheese on top. Return to oven under broiler for 2–3 minutes until melted and bubbly.
Step 5: Finish & Serve
Garnish with chopped cilantro, avocado, or a squeeze of lime. Serve straight from the foil for rustic charm and easy cleanup.
Notes
Use instant rice for best results—it cooks perfectly in the steam.
Don’t overfill packets—this ensures even cooking.
Want it spicier? Add a spoonful of chopped jalapeños or hot sauce.