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Southwestern Chicken Packets

WORK

10

minutes

WATCH

25

minutes

READY IN

35

minutes

for 4 portions

21oz / 600g

chicken breast tenders

15oz / 420g

canned black beans (1 can)

15oz / 420g

frozen corn

5.5oz / 160g

salsa (mild, medium or hot depending on taste)

3.5oz / 100g

Mexican blend cheese

4oz / 120g

avocados (1 small piece)

3.5oz / 100g

sour cream

1.5tbsp

taco seasoning

0.5tsp

salt

0.25tsp

pepper

  1. Heat oven to 375°F (180°C). Pull off tin foil pieces. Layer 2 pieces to create square sheets. 2-3 tenders can go into 1 packet. So prepare the respective amount of sheets.
  2. Mix black beans, corn and taco seasoning in a bowl. Divide between the foil sheets, making a small heap in the middle of each sheet.
  3. Season the chicken tenders with salt and pepper and put them on top of the bean-corn mix on each sheet. 2-3 placed next to each other on each sheet.
  4. Top chicken tenders with salsa and sprinkle shredded Mexican blend cheese over everything.
  5. Bring first the sides of the foil together that have the opening from layering and fold the edges down. Then fold the other 2 sides in, so that the packet is securely closed.
  6. Put packets on rack and put into the oven at a medium position. Bake for about 25 minutes until chicken tenders are fully cooked. Cut avocado in slices, if desired.
  7. Open foil so that all of the food is exposed and set oven to broil high. Broil for another 2-3 minutes. Serve with avocado and sour cream, if desired.

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