Salsa Verde Chicken and Rice Foil Packets

If you’re looking for a flavorful, easy dinner with zero cleanup, these Salsa Verde Chicken and Rice Foil Packets are calling your name. Juicy, seasoned chicken breasts are baked on a bed of tender rice and smothered in vibrant salsa verde—all wrapped up in foil for a perfectly cooked, mess-free meal. The steam inside the packet locks in flavor and moisture, giving you a juicy, zesty dinner that’s both comforting and bold.

They’re perfect for weeknights, meal prep, or even grilling outdoors. Customize them with your favorite toppings, and dinner is done in one foil-wrapped bundle of goodness.

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Why You’ll Love This Recipe

• One-Packet Meal – Chicken, rice, and sauce cook together in a foil pouch.
• Zesty & Fresh – Salsa verde adds tangy, herby brightness.
• Minimal Cleanup – Just toss the foil when you’re done.
• Grill or Oven Friendly – Flexible cooking methods for year-round ease.
• Customizable & Kid-Friendly – Easy to adapt to different tastes.

Ingredients You’ll Need

Makes 4 packets:

• 4 boneless, skinless chicken breasts or thighs
• 1½ cups uncooked instant white rice
• 1½ cups salsa verde (mild or medium)
• ½ cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded Monterey Jack or Mexican blend cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Optional Toppings:

• Diced avocado
• Sour cream or Greek yogurt
• Jalapeño slices
• Sliced green onions
• Crushed tortilla chips

Tools You’ll Need

• Heavy-duty aluminum foil
• Baking sheet or grill
• Mixing bowl
• Measuring cups and spoons
• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat the Oven or Grill

• Oven: Preheat to 400°F (200°C).
• Grill: Preheat to medium-high heat.

Step 2: Season the Chicken
In a bowl, toss chicken with olive oil, garlic powder, cumin, chili powder, salt, and pepper.
Make sure all sides are evenly coated with seasoning.

Step 3: Build the Foil Packets
Tear four sheets of heavy-duty foil (about 12″x16″).
In the center of each sheet, layer the following:

• ⅓ cup uncooked instant rice
• 2 tbsp chicken broth
• ¼ cup salsa verde
  Place a chicken breast on top.
  Spoon another 2–3 tbsp of salsa verde over the chicken.
  If using cheese, sprinkle about 2 tbsp over the top.

Step 4: Seal the Packets
Fold the long edges of the foil over the chicken, then fold the ends up to seal completely.
Leave room inside each packet for steam to circulate.

Step 5: Bake or Grill

• Bake: Place packets on a baking sheet and bake for 30–35 minutes.
• Grill: Place directly on the grill and cook for 25–30 minutes.
  Check that the chicken is fully cooked (internal temp of 165°F) and rice is tender.

Step 6: Garnish & Serve
Carefully open each packet (watch for steam).
Top with fresh cilantro, a squeeze of lime, and any additional toppings you like.
Serve directly in the foil or transfer to plates for a full meal experience.

Tips for Perfect Packets

• Use Instant Rice – Regular rice won’t cook properly in foil.
• Thinner Chicken Cooks Faster – Pound thicker breasts for even cooking.
• Don’t Skip the Liquid – Chicken broth and salsa verde steam the rice and keep the chicken moist.
• Make-Ahead Friendly – Assemble and refrigerate packets up to 24 hours before cooking.
• Let It Rest – Let packets sit 3–5 minutes after baking before opening to finish steaming.

Flavor Variations

• Spicy Kick: Add chopped jalapeños or hot sauce to the salsa verde.
• Tex-Mex Style: Add black beans, corn, or diced bell peppers to each packet.
• Creamy Verde: Mix in a spoonful of sour cream or cream cheese before baking.
• Cheesy Fiesta: Use pepper jack and top with extra cheese before sealing.
• Low-Carb Option: Skip the rice and layer sliced zucchini or cauliflower rice under the chicken.

Serving Suggestions

• With a Salad: Pair with a crisp romaine salad or avocado-lime slaw.
• Over Tortilla Chips: Turn leftovers into salsa verde chicken nachos.
• In Wraps: Shred the chicken and use it in tacos or burritos.
• With a Side of Beans: Serve with pinto or black beans for extra protein and fiber.
• As Meal Prep: Cool, then store packets in containers for easy reheat-and-eat lunches.

How to Store & Reheat

Storing:
Let packets cool completely. Store leftovers in airtight containers in the fridge for up to 4 days.

Reheating:

• Oven: Reheat packets at 350°F for 10–15 minutes.
• Microwave: Transfer contents to a microwave-safe dish and heat for 1–2 minutes.

Freezing:
Freeze assembled but uncooked packets. Thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs stay juicy and work perfectly in this recipe.

2. What’s the best salsa verde to use?
Choose your favorite jarred variety—mild, medium, or spicy—or use homemade!

3. Can I use regular rice?
Not for this recipe. Only instant or quick-cooking rice works in foil packets.

4. Can I cook these in the air fryer?
Yes, if your air fryer basket fits foil packets. Cook at 375°F for about 20–25 minutes.

5. Are these gluten-free?
Yes—just ensure your salsa verde and chicken broth are certified gluten-free.

Final Thoughts
These Salsa Verde Chicken and Rice Foil Packets are the ultimate in simple, flavor-packed meals. With juicy chicken, tender rice, and zesty salsa verde all sealed in a tidy foil packet, dinner becomes a breeze with virtually no cleanup. Perfect for busy weeknights, grilling season, or even meal prep, this recipe is a keeper for any home cook.

Give them a try—you’ll love how easy and tasty they are!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American (Mexican-inspired)

Nutritional Information (Per Packet):
Calories: 400 | Protein: 34g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sodium: 620mg

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