Salsa Chicken Foil Packs

23 Ratings

21 Reviews

Kitchen Tested

Prep 15 min
Total 45 min
Ingredients 11
Servings 4

Make this all-in-one chicken dinner in the oven or on the grill for a quick, flavorful meal.

By Pillsbury Kitchens

Updated May 11, 2017

Make with

Progresso Broth

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)

Steps

Hide Images

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).

If you don’t have heavy-duty foil, use 2 pieces of regular foil.
To add a little more zip, in place of the shredded Colby-Monterey Jack cheese blend, use shredded pepper Jack cheese.

Nutrition Facts

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 190

% Daily Value

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;