Salsa Verde Chicken and Rice Foil Packets

Make dinnertime easy, flavorful, and mess-free with these Salsa Verde Chicken and Rice Foil Packets! Tender chicken breasts are nestled on top of seasoned rice and smothered in zesty salsa verde, then wrapped in foil and baked to perfection. The result? A perfectly cooked, all-in-one meal with bold flavor, minimal cleanup, and maximum comfort.

Whether you’re meal prepping, hosting a backyard cookout, or need a simple oven-baked dinner, these foil packets are the way to go. Plus, they’re endlessly customizable with your favorite toppings!

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Why You’ll Love This Recipe

• One-Pan Wonder – No pots or pans needed—everything cooks in foil.
• Bold, Zesty Flavor – Salsa verde brings tang, spice, and brightness.
• Juicy Chicken & Tender Rice – Perfectly cooked in their own steam.
• Oven or Grill Friendly – Versatile for any season or occasion.
• Family Friendly & Customizable – Add your favorite mix-ins and toppings.

Ingredients You’ll Need

Makes 4 foil packets:

• 4 boneless, skinless chicken breasts (or thighs)
• 1½ cups instant white rice (uncooked)
• 1½ cups salsa verde (store-bought or homemade)
• ½ cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded Mexican blend cheese (optional)
• ¼ cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Optional Toppings:

• Diced avocado
• Sour cream or Greek yogurt
• Jalapeño slices
• Crushed tortilla chips
• Extra salsa verde or hot sauce

Tools You’ll Need

• Heavy-duty aluminum foil
• Baking sheet (if using oven)
• Mixing bowl
• Measuring cups and spoons
• Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat the Oven or Grill
Preheat your oven to 400°F (200°C).
If grilling, heat your grill to medium-high.

Step 2: Season the Chicken
In a bowl, drizzle chicken with olive oil and season with garlic powder, cumin, paprika, salt, and pepper.
Rub the seasoning all over both sides of each chicken breast.

Step 3: Prepare the Foil Packets
Tear four large sheets of heavy-duty aluminum foil (about 12×18 inches).
To the center of each foil sheet, add:

• ⅓ cup uncooked instant rice
• 2–3 tbsp chicken broth
• ¼ cup salsa verde
  Place a seasoned chicken breast on top of the rice.
  Spoon another 2–3 tbsp of salsa verde over the chicken.

Step 4: Seal the Packets
Fold the long sides of the foil over the chicken, then fold the ends in tightly to seal, creating a packet.
Make sure the seal is tight so the steam stays trapped inside.

Step 5: Bake or Grill

• Oven: Place packets on a baking sheet and bake for 30–35 minutes.
• Grill: Place packets directly on the grill and cook for 25–30 minutes.
  Check for doneness—chicken should reach 165°F and rice should be tender.

Step 6: Add Cheese & Finish
Carefully open each packet (watch for steam).
Sprinkle cheese over the chicken and rice.
Close the foil loosely and let sit for 2–3 minutes to melt the cheese.

Step 7: Garnish & Serve
Top with chopped cilantro, a squeeze of lime, and any extra toppings you love.
Serve directly in the foil or transfer to plates for easier eating.

Tips for Success

• Use Instant Rice – Regular rice won’t cook properly in foil.
• Even Chicken Thickness – Pound thicker chicken pieces to ensure even cooking.
• Keep It Sealed – A tight seal traps steam and cooks everything evenly.
• Make It Ahead – Assemble packets up to a day in advance and refrigerate until ready to cook.
• Rest Before Opening – Let packets sit a minute after cooking to finish steaming and keep juices inside.

Flavor Variations

• Creamy Verde: Stir 2 tbsp sour cream or cream cheese into the salsa verde before adding.
• Veggie Add-Ins: Include corn, black beans, or bell peppers in each packet.
• Spicy Version: Add diced jalapeños or extra hot sauce to the salsa.
• Southwest Style: Add taco seasoning to the chicken and use pepper jack cheese.
• Cilantro Lime Twist: Mix chopped cilantro and lime juice into the rice before sealing.

Serving Suggestions

• As Is: A full meal in each packet—no sides needed.
• With a Side Salad: Pair with a crisp romaine or avocado salad.
• With Chips & Guac: Make it a fiesta with tortilla chips and your favorite dip.
• For Meal Prep: Store packets in containers for grab-and-go lunches.

How to Store & Reheat

Storing:
Cool completely, then refrigerate foil packets or transfer contents to containers. Keeps up to 4 days.

Reheating:
Reheat in the oven at 350°F for 10–15 minutes or microwave in a covered dish for 1–2 minutes.

Freezing:
You can freeze uncooked assembled packets. Thaw in the fridge overnight before baking or grilling as usual.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes! Thighs work great and stay juicy—just trim any excess fat.

2. What if I don’t have instant rice?
Precook regular rice and add it to the foil with less liquid, or use pre-cooked packaged rice.

3. Is salsa verde spicy?
It depends on the brand. Mild and medium versions work great—adjust to your taste.

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

5. Can I double the recipe?
Absolutely. Just make more packets and bake on two trays if needed.

Final Thoughts
These Salsa Verde Chicken and Rice Foil Packets are the ultimate weeknight win—easy, flavorful, and clean-up free. With tender chicken, perfectly seasoned rice, and zesty salsa verde, each bite brings bold, comforting flavor. Make them for a family dinner, backyard BBQ, or prep ahead for the week. Once you try it, you’ll be adding it to your regular dinner rotation.

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

Nutritional Information (Per Packet):
Calories: 390 | Protein: 32g | Carbohydrates: 34g | Fat: 14g | Fiber: 2g | Sodium: 650mg

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