Monday, March 11, 2013

Mexican Chicken Packets

Saturday the BF and I finally had a whole day to just relax and enjoy ourselves which never seems to happen.  We ended up eating out  for lunch so I knew that I wanted to make dinner but didn't want to have to prep a ton of stuff or clean a bunch of dishes.  I realized that with the stuff that we had at home I could make one of my favorite summer grill dishes.  Now since it is still chilly in the D we baked them but they still tasted amazing.  You cook the chicken in tin foil packets so there is virtually no clean-up and the method makes the chicken super moist.  We didn't have any boxed spanish rice so I decided to get creative and make spanish quinoa which actually turned out amazing!  You can find the spanish quinoa recipe here and a gingerita recipe here to finish off your Mexican meal!

Mexican Chicken Packets
4 chicken breasts
1/2 cup salsa of choice
1/2 can corn
1/2 can black beans
Tin foil
1) Drain and rinse corn and black beans
2) Place chicken breast in the center of a large square of tin foil (large enough to fold into a tight packet)
3) Place 1/4 of the salsa and 1/4 of the black bean and corn mixture on top of the chicken breast
4) Wrap foil up over the chicken and fold the edges over in order to create a packet
5) Bake at 425 degrees for 20-30 minutes depending on the size of the chicken breast
6) Enjoy

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