| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. ground cumin
- 4 boneless skinless chicken breast halves
- 1 red or yellow bell pepper thinly sliced
- 1/2 yellow onion thinly sliced
- 3/4 cup chunky salsa look for brands with no sugar added
- 1/2 cup shredded Cheddar cheese
Ingredients
|
- Preheat the oven to 350 degrees.
- In a small bowl, combine the chili powder, garlic powder and cumin. Sprinkle and rub the mixture evenly on both sides of the chicken breasts.
- Lay a sheet of aluminum foil that is about 1-foot long on a baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly. Repeat with remaining vegetables, chicken and salsa, so you have 4 packets.
- Bake the packets for 30 – 35 minutes depending on the thickness of your chicken.
- Remove the packets from the oven, open them carefully, and sprinkle 1 Tbsp. of cheese over each chicken breast. Close the packets loosely and wait a minute for the cheese to melt.
- Prepare the packets as directed and place them in the slow cooker, stacking as required. Cook on low for 8 – 10 hours or on high for 4 – 6 hours. At serving time, open the packets, top with the cheese, close the packets loosely, and wait a minute or so for the cheese to melt.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Combine the spices, rub them on the chicken and refrigerate, slice the bell pepper and onion, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Double the garlic powder, use spicy salsa, and/or sprinkle the finished dish with a little hot sauce.
Tip: If you are trying to control your sodium intake, look for salsa that’s marked “low sodium.” If you have a hard time finding a low sodium brand, you can replace half of the salsa required in a recipe with salt-free diced tomatoes and some diced onion and jalapeno.
Nutritional Information per Serving (% based upon Daily Values): Calories 475, Total Fat 8.5g, 13%, Saturated Fat 4g, 19%, Cholesterol 83.5mg, 28%, Sodium 522mg, 22%, Carbohydrate 61.5g, 20.5%, Dietary Fiber 4.5g, 17%, Sugar 5.5g, Protein 37g
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[…] MEXICAN CHICKEN PACKETS Foil packet cooking works well on a grill rack close to the coals. (Watch Aviva’s video where she prepares this.) Make the rub and cut the veggies at home in advance; serve with baked sweet potatoes. […]