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Salsa Chicken Foil Packs

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Salsa Chicken Foil Packs
  • Prep 15 min
  • Total 45 min
  • Ingredients 11
  • Servings 4
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Love a good salsa chicken recipe, especially when it comes together quickly and is super simple to clean up? We've got a great one for you. Make this all-in-one chicken dinner in the oven or on the grill for a fast, flavorful meal.
By Pillsbury Kitchens
Updated May 11, 2022

Ingredients

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups uncooked Minute™ instant white rice
  • 1 cup frozen whole kernel sweet corn, thawed
  • 1 medium red bell pepper, chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon dried oregano leaves
  • 4 boneless skinless chicken breasts (6 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Old El Paso™ Thick 'n Chunky hot salsa
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In medium bowl, mix chicken broth and instant rice; stir and let stand about 20 minutes or until most of liquid is absorbed. Stir in corn, bell pepper, melted butter and oregano.
  • 3
    Divide rice mixture evenly among foil pieces (about 1 1/4 cups on each piece). Place chicken breast on rice. Sprinkle salt and pepper evenly over chicken. Top each chicken breast with 1/4 cup salsa.
  • 4
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 5
    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil. Sprinkle each with 1/4 cup cheese; let stand about 5 minutes or until cheese is melted.
  • 6
    To make in oven: Place packs on cookie sheet. Bake at 375°F 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Tips from the Pillsbury Kitchens

  • tip 1
    If you don’t have heavy-duty foil for this Salsa Chicken Foil Packs recipe, use 2 pieces of regular foil.
  • tip 2
    To add a little more zip to these Salsa Chicken Foil Packs, use shredded pepper Jack cheese in place of the shredded Colby-Monterey Jack cheese blend.

Nutrition Information

620 Calories, 21g Total Fat, 51g Protein, 56g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
145mg
49%
Sodium
1380mg
57%
Potassium
510mg
14%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
11%
Sugars
5g
Protein
51g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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