September 3, 2020

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Tinfoil dinners are my favorite during this time of year. There are so many varieties and flavor combinations. What’s even better is when you can make a tinfoil dinner any time in your kitchen. This mouth-watering chicken and rice dinner are baked with Mexican flavor all-in-one packet. An easy dinner with very little to clean-up. So delicious. It’s the ideal weeknight (or weekend) dinner. Skip take out and try this chicken dinner. 🇲🇽

Baked Salsa Verde Chicken & Rice

Ashlee

This mouth-watering chicken and rice dinner are baked with Mexican flavor all-in-one packet. An easy dinner with very little to clean-up. So delicious. It's the ideal weeknight (or weekend) dinner. Skip take out and try this chicken dinner. 🇲🇽

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Dishes

Cuisine Mexican

Servings 4

Ingredients

Nonstick cooking spray, for aluminum foil

For Chicken Marinade:

4 chicken breasts, boneless
1 cup salsa verde, reserve some extra for serving
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp garlic powder
Kosher salt & ground pepper

For Rice:

1 3/4 cup instant brown rice
1 3/4 cup chicken broth
1/4 cup Fresh lime juice and zest

For Other Ingredients:

1 (15 oz) can black beans, drained
2 cups Mexican blend cheeses (Monterey Jack, etc.)

For Serving & Garnish:

Fresh lime wedges, for serving
Avocado slices, for serving
Fresh salsa, for serving
Fresh cilantro, chopped, for garnish

Instructions

For Chicken Marinade:

In a large bowl, add salsa verde, cumin, chili powder, dried oregano and garlic powder. Mix until well combined. Add chicken breasts and toss until well coated. Cover bowl with plastic wrap. Put in refrigerator to marinate for up to 4 hours. For more flavor, let marinate for 8 hours.
Preheat oven at 425ºF. Prepare foil packets. Cut 8 sheets of aluminum foil. Layer two on top of each other creating a set of 4 foil packets. Spray with nonstick cooking spray. Set aside.

For Rice:

In a bowl, combine instant brown rice and chicken broth. Let rice soak in chicken broth for about 5-7 minutes, or until most liquid is absorbed into rice. Add lime juice and zest. Mix again until well combined.
Divide lime rice mixture evenly with the 4 foil packets. Top rice with black beans.

For Other Ingredients:

Remove chicken from marinade. Season with kosher salt and ground pepper. Place chicken breasts on top of rice and black beans. Top with Mexican blend cheeses (Monterey Jack, etc.).
Fold and seal edges of aluminum foil to finish packet. Place on baking sheet and put into oven. Bake at 425ºF for 25-30 minutes or until chicken reaches internal temperature of 165ºF.

For Serving & Garnish:

Remove chicken from oven. Open foil packets carefully. Serve with fresh lime wedges, avocado slices, salsa (or hot sauce) and extra salsa verde. Garnish with fresh cilantro.