Salsa Verde Chicken and Rice Foil Packets

Simple, zesty, and full of comforting flavor, these Salsa Verde Chicken and Rice Foil Packets are the perfect no-fuss dinner. Juicy chicken breasts are paired with tender rice, sweet corn, and black beans, all smothered in a bright and tangy salsa verde. Wrapped in foil and baked (or grilled) to perfection, it’s a complete, mess-free meal that’s perfect for weeknights, meal prep, or outdoor cooking.

This is a vibrant, wholesome dish that tastes like it took hours—but comes together in just minutes.

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Why You’ll Love This Recipe

• One Packet, One Meal – Protein, carbs, and veggies all cook together.
• Zero Clean-Up – Foil packs mean no dishes to wash.
• Bold, Fresh Flavors – Salsa verde gives everything a zippy kick.
• Perfect for Oven or Grill – Bake or grill depending on the season.
• Great for Meal Prep – Assemble ahead of time and bake when ready.

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Ingredients You’ll Need

For Each Foil Packet (Serves 4):

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup uncooked instant rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1½ cups salsa verde (store-bought or homemade)
• ½ tsp ground cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack or mozzarella cheese
• 1 tbsp olive oil

For Garnish:

• Chopped fresh cilantro
• Lime wedges
• Diced avocado or sliced jalapeños (optional)
• Sour cream or Greek yogurt (optional)

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Tools You’ll Need

• Heavy-duty aluminum foil
• Baking sheet (for oven) or grill
• Mixing bowl
• Tongs
• Measuring cups and spoons

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Step-by-Step Instructions

Step 1: Preheat Your Oven or Grill

• Oven: Preheat to 400°F (200°C)
• Grill: Preheat to medium-high heat

Step 2: Prep the Rice & Veggies
In a bowl, mix uncooked instant rice, black beans, corn, cumin, garlic powder, and ½ cup of the salsa verde.
Drizzle with olive oil and stir to combine.

Step 3: Assemble the Foil Packets
Tear 4 large sheets of heavy-duty foil (about 12 x 16 inches).
Divide the rice mixture evenly among the centers of the foil sheets.
Place one chicken breast on top of each rice portion.
Season chicken with salt and pepper, then spoon about ¼ cup salsa verde over each piece.
Wrap the foil around the ingredients to form sealed packets.

Step 4: Bake or Grill

• Oven: Place foil packets on a baking sheet and bake for 30–35 minutes.
• Grill: Place foil packets directly on the grill and cook for 20–25 minutes, flipping halfway through.
  Check that chicken reaches an internal temperature of 165°F (74°C).

Step 5: Add Cheese & Finish
Carefully open the foil packets and sprinkle shredded cheese over the chicken.
Close the foil loosely and return to oven or grill for 5 minutes to melt the cheese.

Step 6: Garnish and Serve
Open foil packets fully and top with chopped cilantro, lime juice, and optional toppings like avocado or sour cream.
Serve directly in the foil or transfer to plates.

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Tips for Perfect Foil Packets

• Use Instant Rice – It cooks in the same time as the chicken. Regular rice won’t cook fully in the packet.
• Seal Tightly – Fold foil edges well to prevent steam from escaping.
• Don’t Overcrowd the Packet – Give each ingredient room to cook evenly.
• Test Chicken for Doneness – Use a meat thermometer for perfectly cooked chicken.
• Customize the Heat – Add jalapeños or hot salsa verde for a spicy kick.

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Serving Suggestions

• Tortilla Chips – Scoop up the rice and chicken like a dip.
• Fresh Garden Salad – Adds a cool, crisp contrast.
• Grilled Veggies – Pair with bell peppers, onions, or zucchini.
• Warm Tortillas – Wrap everything into a delicious burrito.
• Mexican Street Corn – A bold and flavorful side.

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How to Store & Reheat

Storing:

• Let packets cool completely. Store leftovers in airtight containers in the fridge for up to 3 days.

Freezing:

• Assemble uncooked packets (without cheese), wrap tightly, and freeze for up to 2 months.
• Thaw overnight in the fridge before baking.

Reheating:

• Oven: Reheat in foil at 350°F for 10–12 minutes.
• Microwave: Remove foil and heat in a dish for 2–3 minutes, covered, stirring halfway through.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and stay super juicy.

2. Can I use regular rice?
Only if it’s pre-cooked. Regular uncooked rice won’t fully cook in the foil packet.

3. Is salsa verde spicy?
It can be! Look for mild versions if you’re sensitive to spice, or go hot for more heat.

4. Can I bake this without foil?
Yes—layer everything in a casserole dish, cover with foil, and bake for about 35 minutes.

5. What veggies can I add?
Bell peppers, diced zucchini, or spinach are all great additions to the foil packet.

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Final Thoughts
Salsa Verde Chicken and Rice Foil Packets are the definition of fuss-free flavor. They’re juicy, satisfying, and bursting with zesty goodness. Whether you’re camping, meal prepping, or just need a quick dinner idea, this all-in-one recipe delivers every time.

Try it once, and you’ll see why foil packets are one of the best ways to simplify dinner—without skimping on taste.

Preparation Time: 10 minutes
Cooking Time: 30–35 minutes
Cuisine: American Tex-Mex

Nutritional Information (Per Serving):
Calories: 410 | Protein: 32g | Carbohydrates: 34g | Fat: 16g | Fiber: 5g | Sodium: 620mg

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