Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American (Mexican-inspired)