Ingredients for Corn And Salsa Chicken Packets
- Boneless Skinless Chicken Breasts
- Aluminum Foil
- Frozen Whole Kernel Corn
- Fresh Tomato
- Thick & Chunky Salsa
- Cheddar Cheese
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How to Make Corn And Salsa Chicken Packets
- Preheat oven to 450°F (232°C).
- Tear off four large sheets of heavy-duty aluminum foil.
- Place one 6-ounce chicken breast in the center of each foil sheet.
- Top each chicken breast with 1/2 cup of corn kernels (fresh, frozen, or canned).
- Evenly distribute 1/4 cup of your favorite salsa over the chicken and corn in each packet.
- Season chicken with salt and pepper to taste. Add other spices as desired (e.g., chili powder, cumin).
- Bring up the sides of the foil and fold over twice to create a sealed packet. Double fold the ends to ensure no juices escape.
- Place the packets on a baking sheet.
- Bake for 26-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Carefully remove the packets from the oven and let them rest for 5 minutes before opening.
- Open the packets carefully (to avoid steam burns) and serve immediately. Sprinkle with shredded cheese (optional).
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
32g
Carbs
6g