Corn and Salsa Chicken Packets
Prepare to impress your taste buds with these easy and flavorful Corn and Salsa Chicken Packets—a perfect weeknight dinner that combines zesty Tex-Mex flair with effortless cleanup! Juicy, seasoned chicken breasts are topped with sweet canned corn, your favorite salsa (mild to spicy), and a generous sprinkle of melted Mexican blend cheese, all cooked together in foil packets for ultimate convenience. The blend of smoky cumin, paprika, and garlic powder creates a mouthwatering aroma, while the sealed foil traps in every bit of moisture and flavor. Whether baked in the oven or grilled to perfection, this versatile recipe comes together in just 35 minutes, making it ideal for busy nights. Garnish with fresh cilantro for a burst of color and brightness, and serve the packets as-is to enjoy a mess-free meal full of bold, satisfying flavors.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 cup Canned corn (drained)
- 1 cup Salsa (mild, medium, or hot based on preference)
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Chopped fresh cilantro (optional garnish)
- 2 tablespoons Olive oil
- 4 pieces Heavy-duty aluminum foil sheets
Instructions
Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
Lay out four sheets of heavy-duty aluminum foil, each about 12x18 inches in size.
Brush each chicken breast with olive oil and season both sides with salt, black pepper, garlic powder, ground cumin, and paprika.
Place one chicken breast in the center of each foil sheet.
Top each chicken breast evenly with 1/4 cup of canned corn and 1/4 cup of salsa.
Seal each foil sheet tightly by folding the edges together to create a packet. Ensure there are no gaps to prevent juices from leaking out.
Place the packets on a baking sheet if using the oven, or directly on the grill grates if grilling. Cook for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully open each packet (watch out for the hot steam!) and sprinkle 1/4 cup of shredded Mexican blend cheese over the chicken and toppings.
Return the open packets to the oven or grill for 2-3 minutes, or until the cheese is melted.
Garnish with chopped fresh cilantro, if desired, and serve the packets directly as they are for easy cleanup.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
