Southwest Chicken Foil Packet Recipes

Steps:

• Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
• Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
• Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
• Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

Steps:

• Heat oven to 400°F.
• Combine water and rice; let stand 5 min. Spoon onto centers of 4 large sheets of heavy-duty foil;
• Top with remaining ingredients.
• Fold to make 4 packets; place on rimmed baking sheet. Bake 25 to 30 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening each packet.

Steps:

• Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream.

Steps:

• PREHEAT oven to 400°F
• Combine rice and water; let stand 5 minutes.
• Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
• BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
• Place in single layer in 15x10x1-inch baking pan.
• BAKE 25 to 30 minute or until chicken is cooked through (170°F).
• Place one packet on each of four dinner plates.
• Cut slits in foil with sharp knife to release steam before opening.

Steps:

• Preheat oven to 450 degrees.
• Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
• Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.
• Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully.

Steps:

• Pull off 4 sheets of heavy-duty tin foil (8-10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
• Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese.
• Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet.
• Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.).
• Top with fresh cilantro, sour cream, and avocado before serving.

Steps:

• Preheat oven to 400 degrees.
• Combine rice and water; let stand 5 minutes.
• Soon rice evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. Top with 1 chicken breast half; sprinkle with chili powder. Drizzle evenly with dressing and top with cheese.
• Make packets by folding top and sides of aluminum foil to seal. Place in a single layer on a baking pan.
• Bake 25 to 30 minutes or until chicken is cooked through.
• Cut slits in foil with a sharp knife to release steam before opening.