Mexican Chicken Foil Packets

Name: Mexican Chicken Foil Packets
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 1 cup water; 1 teaspoon taco seasoning; 1-½ teaspoon Better Than Bouillon® Roasted Chicken Base; 1 cup instant rice; 5 small boneless skinless Chicken Breast; 2 tablespoons taco seasoning; 2 tablespoons olive oil; 1 red bell pepper; 1 red onion; ½ red onion; 1 yellow squash; 1 zucchini; 1 15 oz. can black beans; 1-¼ cups frozen corn; 1 12 oz. can Fire Roasted Tomatoes with Chiles; ⅓ cup fresh cilantro; 1-½ limes; ⅔ cups shredded Colby jack cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 Servings
Calories
414 kcal
Course
Main Course
Cuisine
American

Mexican Chicken Foil Packets

Phillip Golden

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Whether your camping or simply cooking a dinner at home and craving Mexican cuisine make my recipe for Mexican Chicken Foil Packets. These can be made on the grill or in the oven and done within an hours time.

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Ingredients

Servings

1 cup water
1 teaspoon taco seasoning
1-½ teaspoon Better Than Bouillon® Roasted Chicken Base divieded
1 cup instant rice
5 small boneless skinless Chicken Breast
2 tablespoons taco seasoning
2 tablespoons olive oil
1 red bell pepper sliced
1 red onion sliced
½ red onion sliced
1 yellow squash quartered in 1-inch thickness
1 zucchini quartered in 1-inch thickness
1 15 oz. can black beans drained and divided
1-¼ cups frozen corn divided
1 12 oz. can Fire Roasted Tomatoes with Chiles divided
⅓ cup fresh cilantro minced and divided
1-½ limes divided and juiced
⅔ cups shredded Colby jack cheese divided

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Instructions

In a large bowl, mix together the water, taco season and Better Than Bouillon® Roasted Chicken Base. Then add in the rice. Mix well and set to the side for 5-10 minutes.
Preheat the grill to high heat.
Place five, 9x14-inch pieces of foil on a counter. Fold in half then open. Curve the edges in so that you create a little foil pocket.
Place ¼ cup of the rice/water mixture in the middle of the foil. Once all the rice is used, rinse the bowl out and set to the side.
Pound out the chicken so they are all even in size (I used 3-pieces that I ended up cutting 2 of the larger pieces in half) then place the chicken in the rinsed bowl. Sprinkle on 2 tablespoons taco seasoning and olive oil. Mix well until each side of the chicken is coated. Place a piece of chicken on top of the rice. Repeat until all chicken is on the rice. Then wash hands with warm water and soap.
Next, divide the red onion and bell pepper slices on to one side of the pocket. Place a few pieces of the quartered zucchini and squash on each side of the chicken. Then add ⅓ cup of of the black beans to each side of the foil packet. Followed by ¼ cup of the frozen corn kernels.
Then add ⅛ teaspoon of Better Than Bouillon® Roasted Chicken Base on top of each chicken breast. Next, add 2 tablespoons of the Fire Roasted Tomatoes with Chiles on top of the chicken breast.
Begin to close the packets. Fold in half and then gather each side up toward the sky, crinkle and close until sealed tight. You do not want any air (steam once cooking) or juice to escape.
Place the foil packets on a baking sheet and transfer to the grill. Reduce the heat on the grill to low and cook for 35 minutes.
Once the 35 minutes are up, carefully open up the pockets. Check the temperature of your chicken breast. If at 160 then add in the 1 tablespoon of fresh cilantro, a squeeze of lime, and 2 tablespoons of colby jack cheese. Place back on the grill for 5 minutes until melted.
Remove from the grill, and serve immediately.

Notes

Bake at 400 degrees for 40 minutes on a sheet pan in case packets leak. Check the internal temperature of the chicken in the foil pack at the 35 minute mark. If chicken is at 160 degrees Fahrenheit add toppings and cook an additional 5 minutes.
Oven Instructions - Follow the recipe as follows. Bake at 400 degrees for 40 minutes on a sheet pan in case packets leak. Check the internal temperature of the chicken in the foil pack at the 35 minute mark. If chicken is at 160 degrees Fahrenheit add toppings and cook an additional 5 minutes.
Prep Ahead - You can prep the vegetables ahead of time and marinate the chicken in the taco seasoning up to a day before cooking. This is especially ideal if you are camping.
Rice - I have only ever cooked this recipe with Minute Rice. It cooks much quicker and gives a nice fluffy flavor. It's important to soak the rice with the chicken base prior to packaging in the foil.
Meat Temperature - Always use a meat thermometer to ensure the chicken is cooked to safe internal temperature.
Foil - Make sure you use heavy duty foil when making foil packets. It makes the difference.
Transferring from Grill - I always use a sheet pan to transfer foil pack meals from the grill into my home. This helps if they have any leaks in the foil. Remember, they will be extremely hot.
Open with Caution - The closed foil creates a lot of steam. Be very cautious when openeing. The last thing you want is a steam burn.

Nutrition Information

Show Details

Serving 1g Calories 414kcal (21%) Carbohydrates 44g (15%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 74mg (25%) Sodium 782mg (33%) Potassium 981mg (28%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 1324IU (26%) Vitamin C 51mg (57%) Calcium 181mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 414 kcal

% Daily Value*

Serving	1g
Calories	414kcal	21%
Carbohydrates	44g	15%
Protein	32g	64%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	74mg	25%
Sodium	782mg	33%
Potassium	981mg	21%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	1324IU	26%
Vitamin C	51mg	57%
Calcium	181mg	18%
Iron	4mg	22%