In December 2019, having abnormally warm weather over Christmas break, we decided to go camping for the night at Charlestown State Park. We found this recipe to try and all really enjoyed it! This recipe can also be adapted as a backpacking meal by dehydrating the ingredients and reconstituting with water.
Salsa Verde Chicken & Rice Foil Packets
Servings: 4
Equipment
- Heavy Duty Aluminum Foil
Ingredients
- cooking spray
- 1 cup salsa verde plus more for serving
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- kosher salt
- fresh ground black pepper
- 4 boneless, skinless chicken breasts about 1 1/2 pounds
- 1 3/4 cup instant rice
- 1 3/4 cup low sodium chicken broth
- 1 lime zested
- 1 canned black beans drained
- 1 cup shredded monterey jack cheese
- cilantro chopped, for serving, option
- lime wedges for serving, optional
- 1 avocado sliced, for serving, optional
- hot sauce for serving, optional
Instructions
- In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic powder. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
- Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
- In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of the liquid is absorbed. Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
- Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese. Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
- Garnish with cilantro and serve with more salsa verde, lime wedges, and hot cause, if using.