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July 1, 2016 83 Comments

Foil Pack Creamy Salsa Verde Chicken, Rice, and Veggies

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EASY FOIL PACKET Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor! Also, make these packets into TACOS for another quick and easy dinner. Recipe from: chelseasmessyapron.com

Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor.

Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor. Recipe via chelseasmessyapron.com

How crazy fun is this dinner?! Chicken, rice, veggies all done in one delicious foil packet. BAM. Dinner’s ready and you spent like a minute preparing it?

Majorly crushing on tin foil dinners these days. And I hope you love them too because I already have two other tin foil dinners all ready to post! We may or may not have had tin foil dinners for lunch and dinner every single day this week and last. ? Although, in all honesty, not every meal has been served in foil…I’ve gotten a little creative in re-purposing the dishes into something else. Like making the fillings of these packets into TACOS. Talk about so delicious and SO easy. (More details on that in the next section of text).
Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor. Recipe from: chelseasmessyapron.com

I’ve wanted to test all different sizes of chicken and to make sure these cook well in the oven. I’ve tried 4, 5, 6, and 7 ounce pieces of chicken (I highly recommend getting a food scale if you don’t already have one! It’s a lifesaver for baking AND cooking.) The best size for these packets is a 7-ounce piece. 6 ounces work too but is done in 5-10 minutes less time. For the 4 and 5 ounce pieces I found the chicken to be a little dry by the time the rice is all done. All the testing aside, it’s impossible for me to give an exact cooking time as the size of your chicken (if you don’t have a scale) and the heat of your oven will vary so much from person to person and even from my oven. My best recommendation is to make sure that your chicken is pounded to 1/2 inch thick and exactly 7 ounces. But be prepared to be flexible on timing as it could be anywhere from 30-50 minutes depending on the heat of your oven and size of your chicken. In my oven with a 7 ounce chicken it was completely cooked through at about 37 minutes. To be safe, check your chicken with a thermometer at about 35 minutes (it is done when it registers 165 degrees F) And if you have a smaller piece, start checking at 25 minutes.

I know it’s hard to tell from pictures, but to give you a general idea I weighed the chicken breast in the below GIF and it was exactly 7 ounces and pounded to 1/2 inch thickness.

Also since we’ve made these so many times, I’ve gotten a little creative and made tacos out of them. I’ve just taken out all the fillings (rice, black beans, corn), tossed it all together and put that filling on a taco shell. Then slice or shred the chicken, put on top, add plenty of shredded pepper-jack cheese and enjoy with some sour cream. It seriously makes for delicious and super quick tacos!

EASY FOIL PACKET Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor. Recipe from: chelseasmessyapron.com

Since we’ve been making foil dinners like crazy here are a few tips I’ve learned along the experimental journey:

  • ✔ NUMBER 1 TIP: Make sure the chicken pieces are trimmed and pounded to even thickness. 1/2 inch and 7 ounces is the best for these.
  • ✔ Make sure the foil is completely 100% sealed off. This will not only keep juices from seeping out (juices that you need for things to cook evenly) and making a mess all over your pan, but it also keeps the chicken ultra moist. Without a tight seal your chicken will likely taste dry. Seal these tightly!
  • ✔ When baking, place an extra piece of foil over a pan and put these on top of that pan. The pan just ensures that you won’t get any mess in your oven *just in case* something does seep out. The foil on top of that pan? It is just to ensure there is no extra mess on your pan. We don’t want to do dishes with foil dinners am I right?!
  • ✔  Before putting ANYTHING in the foil, grease the foil super, super well with nonstick spray. You do not want the rice to stick to the bottom!
  • ✔ After pulling these out of the oven make sure to give all the ingredients a good mix to get those delicious juices that have seeped below. You’ll also notice the cream cheese hasn’t quite melted so just spread that around with your fork and it will meld nicely with the chicken.
  • ✔ Use heavy duty foil.
  • ✔ Adjust your oven rack to the middle of your oven.
  • ✔ TOPPINGS: these are key! This meal is pretty good as is, but it is spectacular with the “toppings.” The most important topping that is totally not optional is the cheese! Tons of melty pepper-jack cheese over this dish is insanely delicious. The other toppings are optional and since this is supposed to be an easy foil dinner, don’t worry too much about them. That said, they do give the dish some extra “wow factor” and don’t take too long. Our favorite additions: cilantro, fresh lime, sliced avocado, and sour cream. YUM.  Also some extra salsa verde if you are really feeling that!
    EASY FOIL PACKET Creamy salsa verde chicken with rice and veggies all cooked at once in a foil packet! No need to pre-cook the rice or chicken. This dish takes no more than 10 minutes to assemble and is bursting with delicious Mexican flavor! Also, make these packets into TACOS for another quick and easy dinner. Recipe from: chelseasmessyapron.com
 

5 from 19 votes
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Foil Pack Creamy Salsa Verde Chicken, Rice, and Veggies
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 2 large foil packs; this recipe easily doubles or triples
Author: Chelsea
Ingredients
  • 1 cup Instant white rice
  • 1 and 1/2 cups water
  • 2 (7 ounces each) large boneless skinless chicken breasts
  • 1/2 teaspoon each: cumin, garlic powder, salt and pepper
  • 1 teaspoon chili powder
  • 1/8 teaspoon paprika optional
  • 1 ounce full fat cream cheese
  • 6 tablespoons salsa verde
  • 1/2 cup roasted corn
  • 1/2 cup black beans
  • 1/2 cup pepperjack cheese
  • Optional: roasted green chiles lime, cilantro, sour cream, red bell pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Generously grease with cooking spray 2 large sheets of heavy duty tin foil.
  3. Weigh your chicken to get (2) 7-ounce pieces. Pound or slice the pieces to 1/2 inch thickness.
  4. Toss together the instant rice and water and let stand for 5 minutes.
  5. In a bowl, toss together all of the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Dredge each chicken breast evenly in the seasonings (both sides).
  6. Divide the rice and water mixture evenly among the 2 foil packets.
  7. Place the seasoned chicken on top.
  8. Slice the cream cheese into 4 equal pieces and place 2 pieces on top of each chicken breast.
  9. Pour 3 tablespoons of salsa verde on top of each chicken breast.
  10. Put 1/4 cup corn and 1/4 cup black beans next to each chicken breast. If desired add a few pieces of thinly sliced red pepper to each packet.
  11. Seal the packet allowing for expansion and make sure it is 100% sealed.
  12. Bake for 30-50 minutes** or until the chicken is completely cooked through (registers 165 degrees F)
  13. Mix everything around in your foil pack and top each with pepperjack cheese.
  14. Add other optional toppings as desired.
  15. TO GRILL: Preheat the grill to medium-high heat and allow to heat for 10-15 minutes. Place completely sealed foil packets on grill for 25-35 minutes (or until chicken registers 165 degrees F) flipping once in between at about 10-15 minutes
Recipe Notes

**The size of your chicken and the heat of your oven makes it impossible for me to give you an exact time it should be done in. Be prepared to be flexible on timing as it could be anywhere from 30-50 minutes depending on the heat of your oven and size of your chicken. My best recommendation is to make sure that your chicken is pounded to 1/2 inch thick and exactly 7 ounces. In my oven with a 7 ounce chicken breast it was completely cooked through at 37 minutes

 

More foil pack recipes:

These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. Recipe- chelseasmessyapron.com

Sausage and Veggie Foil Packs

EASY TIN FOIL DINNERS

Foil Pack Sausage Jambalaya

Salmon5

Foil Pack Garlic Parmesan Lemon Salmon

 

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Filed Under: Chicken Tagged With: foil pack, gluten-free, Healthy, Stove/Oven

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Reader Interactions

Comments

  1. Alaina @ A Not So Quiet Kitchen says

    July 2, 2016 at 3:13 pm

    This looks so so good!! All those tasty Mexican flavors smothered in cheese! YUM! I’ve never cooked in foil packs before, I’ll have to try it out!

    Reply
    • chelseamessyapron says

      July 5, 2016 at 1:05 am

      Thank you so much Alaina! πŸ™‚ I love cooking in foil packs, so much fun! πŸ™‚

      Reply
  2. Beth says

    July 6, 2016 at 9:54 pm

    These look delicious! Have you tried on the grill? I’m thinking this would be fantastic for family dinner at our lake cottage!

    Reply
    • chelseamessyapron says

      September 18, 2016 at 11:16 pm

      Yes, check step 15 for grill instructions. Enjoy Beth! πŸ™‚

      Reply
  3. Sandra says

    July 7, 2016 at 9:31 pm

    Does it have to be minute rice ??

    Reply
    • chelseamessyapron says

      July 7, 2016 at 9:44 pm

      Yes it does for it to cook correctly

      Reply
    • Cheree says

      May 24, 2018 at 11:12 pm

      I used the brown Microwaveable rice from Traders Joes – It worked perfectly

      Reply
      • Ming says

        July 26, 2019 at 6:28 pm

        I realize this comment is old but if using TJ rice did you put it in frozen or cooked and did you add liquid to the foil pack? I can’t get them rice water ratio right inside the packs and would love to use TJ rice. TIA!!

        Reply
  4. Sandra says

    July 7, 2016 at 9:32 pm

    *** instant rice. Can’t I use regular rice? Or brown rice? It’s 2016 who uses instant rice anymore?

    Reply
    • chelseamessyapron says

      July 7, 2016 at 9:45 pm

      Regular rice does not cook in the right amount of time as everything else. If you’d like you can cook the rice separately

      Reply
  5. Amy says

    July 19, 2016 at 1:52 pm

    Could you use regular salsa instead of the salsa verde??

    Reply
    • chelseamessyapron says

      July 20, 2016 at 12:13 am

      Absolutely πŸ™‚

      Reply
  6. Rachel says

    July 27, 2016 at 8:52 pm

    Making these tonight! I already messed up several steps (forgot to grease the foil and put the cheese on before baking – oops!)

    I’m still optimistic.

    Thanks for the recipe!

    Reply
    • chelseamessyapron says

      July 29, 2016 at 6:51 pm

      You are so welcome Rachel! I hope you loved it πŸ™‚

      Reply
  7. Mary L. says

    August 14, 2016 at 11:07 am

    Any idea if this could be assembled and then put into the crock pot on low?
    Thanks, Mary

    Reply
    • chelseamessyapron says

      August 14, 2016 at 5:58 pm

      Sorry Mary I’ve never tried a tin foil dinner in the crockpot so I really have no idea how long to recommend it be cooked and how well it would work out. Wish I could be of more help!

      Reply
  8. Trudi Ross says

    August 20, 2016 at 10:36 am

    Can this be cooked on a grill?

    Reply
    • chelseamessyapron says

      August 23, 2016 at 11:02 am

      Yes absolutely! πŸ™‚

      Reply
  9. Andrea Jimenez says

    August 23, 2016 at 9:39 am

    5 stars
    Hi, Chelsea! I made these for dinner last week and it was one of our favorite meals I’ve made! One question. I had a hard time keeping the juices and everything in while sealing the packets. Do I pour the excess water from the rice in? They seemed a little runny but great overall when they were done. Just wondering if you have a tip for sealing without the water going everywhere!

    Reply
    • chelseamessyapron says

      August 23, 2016 at 9:48 am

      Hi Andrea! I am so thrilled to hear that! It’s been one of our favorites as of late too πŸ™‚ You do pour the excess water from the rice in but there shouldn’t be too much extra left. For keeping it all in, a few tips: get a super large piece of foil and try folding up all four sides of the foil before adding anything in. Create almost like a bowl with the foil and that should help in keeping everything together πŸ™‚

      Reply
  10. Melanie says

    August 30, 2016 at 2:02 pm

    What are the nutrtion facts for the dish??

    Reply
    • chelseamessyapron says

      September 1, 2016 at 11:31 am

      Hi Melanie! Just added the nutrition label to this recipe for you. Right at the end of the post πŸ™‚

      Reply
  11. Tonya says

    September 14, 2016 at 9:45 pm

    This was my very first time preparing a foil packet dinner…and it most definitely will not be my last! I was a bit distracted during the prep and am pretty sure I left out the chili powder, but even still, it was absolutely delicious!! Thanks for a great recipe and for the extra tips, which I found very helpful!!! ?

    Reply
  12. Shannon says

    September 16, 2016 at 7:59 pm

    5 stars
    Made this tonight! It was delicious but I get zero points for presentation after dumping everything out of the foil packs and onto a plate ? My chicken was bigger and 40 minutes was perfect! Yum! PS I used frozen sweet corn instead because that’s what was in my fridge.

    Reply
  13. April says

    October 16, 2016 at 10:05 pm

    This was delicious! So easy and flavorful. I took it to a friend who just had a baby!

    Reply
    • chelseamessyapron says

      October 16, 2016 at 10:58 pm

      So happy to hear that this was enjoyed! And what a sweet friend you are! Thanks for the comment April πŸ™‚

      Reply
  14. Kelly says

    February 4, 2017 at 8:18 am

    5 stars
    We had a dinner party last night st a friends house and it was my turn to cook. I prepped 4 of these babies, brought them over and popped them in their oven. DELISH. Turned out fantastic! Everyone loved it. So easy and mess free.

    Reply
    • chelseamessyapron says

      February 5, 2017 at 10:12 pm

      That is so great to hear!! I’m thrilled these were a hit πŸ™‚

      Reply
  15. cindy says

    June 16, 2017 at 4:55 pm

    What should the oven temp be to bake these foil dinners

    Reply
    • chelseamessyapron says

      June 16, 2017 at 5:59 pm

      400 degrees F πŸ™‚

      Reply
  16. Ana says

    July 9, 2017 at 9:47 am

    Do you cook the rice before putting it in the foil?

    Reply
    • chelseamessyapron says

      July 9, 2017 at 7:09 pm

      Nope πŸ™‚ Just make sure you get minute rice and soak it; it will cook in the foil!

      Reply
  17. Rena says

    July 10, 2017 at 5:54 pm

    5 stars
    Made this tonight for supper. Family really liked it. Will definitely make again. I used a covered stoneware baking dish instead of foil & cooked rice separately.

    Reply
    • chelseamessyapron says

      July 11, 2017 at 6:52 am

      So happy to hear that! Thank you so much for the comment πŸ™‚

      Reply
  18. Susannah says

    July 18, 2017 at 8:34 pm

    Delicious, easy, & so full of flavor Thank you for sharing this!

    Reply
    • chelseamessyapron says

      July 19, 2017 at 8:26 am

      I’m so happy you liked this dish πŸ™‚ Thanks for the comment Susannah!

      Reply
  19. Helen H. says

    July 19, 2017 at 11:25 am

    5 stars
    Made this recipe and it is delicious. Cut back on the rub for the chicken but that was my choice. Added a little seasonings/my choices to black beans. Everything tasted delicious, quick, no big clean up. Great recipe! Thanks, Chelsea.

    Reply
    • chelseamessyapron says

      July 19, 2017 at 3:47 pm

      So thrilled you enjoyed these foil packs Helen! Thanks for the comment πŸ™‚

      Reply
  20. Jenn says

    July 19, 2017 at 7:24 pm

    5 stars
    This was delicious. Can I get the nutrition facts. I didn’t see them on the post. Unless I am missing something πŸ™‚

    Reply
    • chelseamessyapron says

      August 14, 2017 at 7:20 am

      Hi Jenn! Unfortunately I don’t have nutrition facts on all of my recipes (yet!) so I’d recommend using My Fitness Pal in the meantime! πŸ™‚

      Reply
  21. Trisha C. says

    July 19, 2017 at 10:59 pm

    5 stars
    I tried this recipe step by step, and it is AMAZING!!!!!!!. Great flavor. My family love it.

    Reply
    • chelseamessyapron says

      July 21, 2017 at 9:35 am

      So happy to hear it!! Thanks for the comment Trisha πŸ™‚

      Reply
  22. Jean says

    July 20, 2017 at 6:30 pm

    Can these be made ahead and frozen then defrost to cook. I hope so. I have this vision of my freezer packed with these. Love this idea.

    Reply
    • chelseamessyapron says

      July 20, 2017 at 8:20 pm

      I wish I could tell you definitively but I’ve never tried freezing these before cooking them. I don’t see why it wouldn’t work though. Let me know if you give it a try πŸ™‚

      Reply
  23. Barbara M Caton says

    July 24, 2017 at 7:29 am

    My mother used to make a dish very similar to this: suggestions: she brushed the chicken w/ a flavor called “Kitchen–something”–it was brown & gave a nice finish to the (white!) chicken. Also, the first layer was a thick slice of onion. Then the rice was added, etc. I will try yours, as you’ve added more than my mom did. Thanks!!
    Barb Caton

    Reply
    • chelseamessyapron says

      August 14, 2017 at 7:17 am

      Sounds delicious! πŸ™‚ Thanks for the comment!

      Reply
    • PattyK says

      June 26, 2018 at 5:36 pm

      “Kitchen Bouquet” is probably the product your mom used?

      Reply
  24. I am Lana says

    July 24, 2017 at 12:45 pm

    I am planning to cook this tonight, but am missing how the corn is roasted. Do you buy it roasted, does it roast in the foil? What am I missing?

    Reply
    • chelseamessyapron says

      July 24, 2017 at 6:12 pm

      If you grill it, it roasts in the foil, but you can also buy canned roasted corn. Enjoy!

      Reply
  25. Sarah D says

    July 24, 2017 at 2:54 pm

    Do you use frozen corn or canned corn? Do you roast it yourself or is there a pre-roasted kind I don’t know about! πŸ™‚ πŸ™‚

    Reply
    • chelseamessyapron says

      August 3, 2017 at 1:06 am

      You can buy roasted canned corn πŸ™‚

      Reply
  26. Sarah D says

    July 24, 2017 at 2:55 pm

    And are the beans canned? Sorry for all the questions!! Thank you it looks so good I can’t wait to try it!

    Reply
    • chelseamessyapron says

      August 3, 2017 at 1:06 am

      No worries at all! Yes, canned beans πŸ™‚ (drained and rinsed!)

      Reply
  27. Luke Johnson says

    December 4, 2017 at 4:06 am

    5 stars
    Fantastic recipe! Wife made it for dinner about a month ago, and I haven’t stopped thinking about those rice and beans since. She used the tomatillo salsa verde from Trader Joe’s and it’s straight up killer! Thanks!!

    Reply
    • chelseamessyapron says

      December 4, 2017 at 8:29 am

      Love hearing that! Thanks for the comment Luke πŸ™‚

      Reply
  28. Amanda Fulton says

    May 4, 2018 at 10:04 pm

    How spicy is this? It looks so good but I want to make sure my kids will eat it πŸ™‚

    Reply
    • chelseamessyapron says

      May 10, 2018 at 5:48 am

      I’d say it’s mild. It definitely depends on the brands you use though on the salsa verde. If you are worried you can reduce the chili powder or always add it after. Hope it’s a hit!

      Reply
  29. Dave Velez says

    June 15, 2018 at 2:30 am

    5 stars
    made this before work….turned out great. Instead of black beans i used pinto cause my partner does not like black beans…had some fresh ears of corn on hand so i fire roasted them before adding them…also added a few cloves of garlic and slices of onions along with the bell pepper….will defientenly make again…half with the cream cheese and half without (not a big fan of CC, but always willing to try something different)

    Reply
    • chelseamessyapron says

      June 26, 2018 at 8:18 am

      Sounds awesome! I’m so glad you guys enjoyed!! πŸ™‚

      Reply
  30. Erin says

    June 28, 2018 at 6:14 pm

    5 stars
    Absolutely delicious! The only change I made to the recipe was adding chopped red bell pepper in with the corn. At 37 minutes the chicken was perfect! I wish everyrecipe was as specific as this one as to the weight of the chicken breast, they vary so much. Thank you!!

    Reply
    • chelseamessyapron says

      July 3, 2018 at 8:16 am

      Ahh i’m so glad to hear this Erin! Thank you! I’m so glad you enjoyed! πŸ™‚

      Reply
  31. Susie says

    July 4, 2018 at 8:40 am

    5 stars
    Oh my gosh! These are so good! I scaled down the seasoning for my kids and they turned out delicious. My kids said I was the best cook ever! Have made these a few times and they never disappoint!

    Reply
    • chelseamessyapron says

      July 5, 2018 at 8:23 am

      I’m so glad to hear this! It’s the best when something is kid approved! Thanks Susie! πŸ™‚

      Reply
  32. MusicLoverofthegrill says

    July 22, 2018 at 7:25 am

    5 stars
    This is absolutely amazing! Made these the first time Thursday night, had to have them again last night ?. Our family loves the Chipotle chicken bowls. After spending a fortune at Chipotle I started making ours at home several years ago. I always grill the chicken and veggies for it but have never prepared it all together in a foil packet. It’s the only way I’m fixing them from now on!! Thank you! Thank you ! Thank you!

    Reply
  33. Lauren says

    August 22, 2018 at 7:59 am

    5 stars
    I am so glad I found your blog! I made this dish last night for dinner, and it was amazing! I made my husband’s with the regular rice that is listed, and mine with cauliflower rice. Both turned out great! Thank you!

    Reply
    • chelseamessyapron says

      August 23, 2018 at 8:42 am

      Ahh i’m so glad to hear you guys enjoyed this! And I definitely need to try it with the cauliflower rice!!:)

      Reply
  34. Shelly says

    September 24, 2018 at 10:35 am

    Can you use instant brown rice instead of white ? If you use califlower rice do you soak it in the water too? What if it’s frozen? Making these tonight!
    Thank you

    Reply
    • chelseamessyapron says

      September 24, 2018 at 11:21 am

      I wouldn’t recommend cauliflower rice for these, but I believe the instant brown rice should work fine πŸ™‚ Enjoy!

      Reply
      • Shelly says

        September 25, 2018 at 8:16 am

        I made these last night with brown rice & they were delicious! I used 6oz chicken breast & they were done in 30 minutes

        Reply
  35. Kathleen says

    October 6, 2018 at 4:08 pm

    5 stars
    I don’t but instant rice, but really wanted to try this, so I followed the package directions to make 2 cups of regular white rice and only cooked it for 15 minutes. I divided it and the water that remained in the pot between the packets and proceeded as directed. I worked perfectly!

    Reply
    • chelseamessyapron says

      October 15, 2018 at 5:29 pm

      Oh i’m so happy to hear this! Way to work with what you have! Thanks Kathleen! πŸ™‚

      Reply
  36. Amanda K says

    November 16, 2018 at 2:33 pm

    5 stars
    This recipe is AMAZING!!!!!!

    Reply
    • chelseamessyapron says

      November 18, 2018 at 2:58 pm

      YAY!! So glad you enjoyed! Thanks Amanda! πŸ™‚

      Reply
  37. Darlean Hunkar says

    January 4, 2019 at 5:28 pm

    5 stars
    I have made thos two times amd the last tqo weeks and everyome has loved including my kids. Only question is can tou twll me how many calories are on it? Or ahould I just add up everything.?

    Reply
  38. Lionell Carpio says

    April 24, 2019 at 9:33 am

    Great blog!

    Reply
  39. Ashley says

    May 2, 2019 at 1:03 am

    Can these be prepped ahead of time, like say for a camping trip? I was thinking of making them on Fri and would store in the cooler, cooking for dinner Sat evening.

    Reply
    • chelseamessyapron says

      May 7, 2019 at 2:00 pm

      Yes for sure! As long as they are kept in the cooler they should be great to grill up when you’re ready! Hope you enjoy and have so much fun on your camping trip! πŸ™‚

      Reply
  40. Jennifer says

    May 29, 2019 at 8:38 am

    5 stars
    I have made these several times and they are very tasty. The only thing that I add is green chilies to give it a little more heat. Fabulous recipe!

    Reply
    • chelseamessyapron says

      May 29, 2019 at 9:50 am

      I’m so glad you love these!! I’m all about adding a bit more heat! πŸ™‚ Sounds delicious!

      Reply
  41. Rebecca @ Hike Gourmet says

    May 29, 2019 at 9:21 am

    Ahh I was wondering how you cooked the rice in the foil packs! I can’t wait to try and add some instant rice to some foil packs for our next camping trip!

    Reply
    • chelseamessyapron says

      May 29, 2019 at 9:51 am

      You’ll love it! It’s sooo simple! Thanks! πŸ™‚

      Reply
  42. Mikki says

    October 21, 2019 at 12:29 pm

    5 stars
    I have made these once before and they were absolutely amazing. However, with the size of my family foil pack dinners are just not a convenient option for me. It’s so time consuming. I’m also not sure we’d love them as much in your taco idea as we do this version. Have you tried doing a version that was like a bake for multiple people at one time? Do think this would even be possible?

    Reply
    • Chelsea Lords says

      October 22, 2019 at 5:56 am

      So happy you’ve enjoyed the recipe! I totally get what you’re thinking, and I’m sure a bake of this recipe would be delicious. I can’t give exact recommendations without personally testing, but I would think if you complied it all together in a 9 x 13 pan and baked until chicken was cooked through it would be great!

      Reply

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