Salsa Chicken And Potato Packets Recipes

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SHEET PAN SALSA CHICKEN AND POTATOES



Sheet Pan Salsa Chicken and Potatoes image

An EASY dinner that's ready in 30 minutes and made on ONE pan with so much FLAVOR!! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that's perfect for busy nights!!

Provided by Averie Sunshine

Categories     Chicken

Time 35m

Number Of Ingredients 10

1 pound baby Yukon gold potatoes, halved or quartered into bite-sized pieces
4 tablespoons olive oil, divided
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 red bell pepper, seeded and diced into bite-sized strips
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 ounces salsa (I used Trader Joe's Organic Thick and Chunky Salsa and recommend something on the thicker and chunkier side)
2 tablespoons lime juice, optional and to taste
1 to 2 tablespoons cilantro, optional for garnishing

Steps:

  • Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
  • Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
  • Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
  • Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 48 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1050 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

FOIL-PACKET CARIBBEAN CHICKEN



Foil-Packet Caribbean Chicken image

Make chicken on the grill - with a Caribbean twist!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 scallions, trimmed
1 small bunch cilantro, tender stems and leaves separated
1 tablespoon jerk seasoning
1 small clove garlic
Grated zest and juice of 1 lime
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 2- to 3-inch pieces
1 1/2 pounds white sweet potatoes, sliced into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
6 radishes
1/2 small pineapple
Habanero hot sauce, to taste

Steps:

  • Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
  • Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
  • Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
  • Carefully open the foil packets. Top with the pineapple salsa.

CORN AND SALSA CHICKEN PACKETS



Corn and Salsa Chicken Packets image

Quick simple meal with little to no clean up. Got it off the back of a Tyson Chicken breast package.

Provided by Sica6488

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil (12-inch x18-inch ea)
2 cups frozen whole kernel corn (can use canned corn)
1/2 cup fresh tomato, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 450.
  • Center chicken breast on each foil sheet.
  • Top with vegetables.
  • spoon salsa evenly over chicken and vegetables.
  • Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
  • Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
  • Place contents of packet into individual serving plates.
  • Sprinkle with cheese.

Nutrition Facts : Calories 328.6, Fat 11.6, SaturatedFat 6.5, Cholesterol 98.1, Sodium 450, Carbohydrate 20.3, Fiber 2.8, Sugar 1.7, Protein 37.5

STEAK AND POTATO FOIL PACKS



Steak and Potato Foil Packs image

As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

2 beef top sirloin steaks (1-1/2 pounds each)
3 pounds red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
4 teaspoons minced fresh rosemary
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

Nutrition Facts : Calories 348 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN PACKETS



Southwestern Chicken Packets image

For flavor as big as Texas, this recipe partners juicy chicken with black beans, corn and salsa. It tastes savory under a sprinkling of melted Mexican cheese. Dinner's a snap to make and clean up. -Tonya Vowels, Vine Grove, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup salsa
2 cups fresh or frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup shredded Mexican cheese blend
1/4 cup sour cream

Steps:

  • Place each chicken breast half on a greased double thickness of heavy-duty foil (about 18 in. square). Sprinkle with salt and pepper. Top with salsa, corn, beans and cheese. Fold foil around mixture and seal tightly., Place on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Serve with sour cream.

Nutrition Facts : Calories 314 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 880mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 8g fiber), Protein 18g protein.

POTATO CHICKEN PACKETS



Potato Chicken Packets image

Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. "Servings are individually wrapped in foil," explains Pam, "so I can enjoy nature's beauty in my backyard while the packets cook on the grill."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup olive oil
3 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 garlic clove, minced
8 to 10 small red potatoes, quartered
2 medium yellow summer squash, cut into 1/4-inch slices
1 large onion, chopped
2 tablespoons butter, cubed
Salt and pepper to taste

Steps:

  • Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. Top with potatoes, squash, onion and butter. Sprinkle with salt and pepper. Fold foil over mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reads 170°. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 306 calories, Fat 20g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

FOIL PACK TACO CHICKEN DINNER



Foil Pack Taco Chicken Dinner image

This taco chicken dinner is made to taste like the recipe I received in an email from a popular name brand website. A very quick and easy meal for those busy weekends. Also included in the Zaar World Tour 2005, Mexico.

Provided by lauralie41

Categories     One Dish Meal

Time 50m

Yield 4 packet, 4 serving(s)

Number Of Ingredients 6

4 small boneless skinless chicken breast halves (1 lb.)
4 teaspoons taco seasoning mix, Taco Bell Home Originals
2 cups potatoes, thinly sliced peeled
1 cup cheese, Shredded Kraft Mexican Style
1/2 cup salsa, Taco Bell Home Originals Garden
1/4 cup sour cream, Breakstone or Knudsen

Steps:

  • Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
  • Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
  • Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
  • Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.

Nutrition Facts : Calories 320.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 92.8, Sodium 556, Carbohydrate 18.1, Fiber 2.2, Sugar 1.6, Protein 35.3

SALSA CHICKEN AND POTATO PACKETS



Salsa Chicken and Potato Packets image

I love cooking in packets, clean-up is such a breeze. In order to increase or decrease this recipe, you need 1/2 cup or 4 ounces of salsa for each chicken breast that you make. Serve with a salad for a complete meal.

Provided by Deirdre Dee

Categories     Chicken Breasts

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
2 cups salsa
4 potatoes, peeled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 45.3 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 0.5 g, Sodium 866.5 mg, Sugar 5.6 g

SALSA CHICKEN AND POTATO PACKETS



Salsa Chicken and Potato Packets image

I love cooking in packets, clean-up is such a breeze. In order to increase or decrease this recipe, you need 1/2 cup or 4 ounces of salsa for each chicken breast that you make. Serve with a salad for a complete meal.

Provided by Dierdre Dee

Categories     Chicken Breasts

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
2 cups salsa
4 potatoes, peeled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 45.3 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 0.5 g, Sodium 866.5 mg, Sugar 5.6 g

FOIL-PACK TACO CHICKEN



Foil-Pack Taco Chicken image

Same old chicken? No way, José. Baked in foil with potatoes, salsa and cheese, this dish comes out juicy and flavorful. Serve with sour cream and enjoy!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
4 tsp. TACO BELL® Taco Seasoning Mix
1/2 lb. red potatoes (about 2), thinly sliced
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Heat oven to 400°F.
  • Sprinkle chicken with taco seasoning mix. Place potatoes on centers of 4 large sheets heavy-duty foil sprayed with cooking spray; top with chicken, cheese and salsa.
  • Fold foil to make 4 packets; place in single layer on rimmed baking sheet.
  • Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets. Serve chicken topped with sour cream.

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

SALSA CHICKEN AND POTATO PACKETS



Salsa Chicken and Potato Packets image

I love cooking in packets, clean-up is such a breeze. In order to increase or decrease this recipe, you need 1/2 cup or 4 ounces of salsa for each chicken breast that you make. Serve with a salad for a complete meal.

Provided by Deirdre Dee

Categories     Chicken Breasts

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
2 cups salsa
4 potatoes, peeled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 45.3 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 0.5 g, Sodium 866.5 mg, Sugar 5.6 g

SALSA CHICKEN AND POTATO PACKETS



Salsa Chicken and Potato Packets image

I love cooking in packets, clean-up is such a breeze. In order to increase or decrease this recipe, you need 1/2 cup or 4 ounces of salsa for each chicken breast that you make. Serve with a salad for a complete meal.

Provided by Deirdre Dee

Categories     Chicken Breasts

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
2 cups salsa
4 potatoes, peeled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 45.3 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 0.5 g, Sodium 866.5 mg, Sugar 5.6 g

SALSA CHICKEN AND POTATO PACKETS



Salsa Chicken and Potato Packets image

I love cooking in packets, clean-up is such a breeze. In order to increase or decrease this recipe, you need 1/2 cup or 4 ounces of salsa for each chicken breast that you make. Serve with a salad for a complete meal.

Provided by Dierdre Dee

Categories     Chicken Breasts

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
2 cups salsa
4 potatoes, peeled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 45.3 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 0.5 g, Sodium 866.5 mg, Sugar 5.6 g

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