Chicken & Black Beans Packet
Foil packet dinners make mealtime quick and easy to prepare, cook, and clean up. Find other foil packet recipes in the Protein section of the online cookbook.
Servings 4 packets
Cost $1.02 per serving
Ingredients
- 1 pound boneless, skinless chicken cut into 12 strips
- 1 cup Homemade Salsa
- 2 cups cooked kidney or black beans or 1 15-ounce can, drained
- 1 teaspoon CNP Mexican Seasoning
- 1 cup shredded low-fat cheese
- tortilla chips
Instructions
- Divide chicken and potatoes on each piece of foil. Top with salsa, beans, and seasoning.
- Wrap each packet by bringing up the sides. Double fold the top and ends to seal. Leave room for heat to circulate inside.
- Bake 15-18 minutes. Use a food thermometer to check that chicken reaches 165°F for food safety.
- Sprinkle with cheese before serving. Serve with baked tortilla chips.
Video
Notes
- To bake in an electric skillet, heat to 400°F. Use a cooking rack in the bottom of the skillet and pour in about 1⁄2-inch of water. Place the packets on the rack. Cover and close the steam vent. (If you do not have a rack, make your own with aluminum foil. Form foil into a long snake about 1-inch thick. Form into a coil to fit in the skillet. Place the packets on top of the coil.)
- For grilling, heat grill to medium-high or about 400-450°F. Place packets on grates. To test for proper temperature, place your hand, palm side down, 4 to 5 inches above the cooking grates. Count the seconds until you cannot keep your hand there any longer. At a medium-high cooking temperature, you can keep your hand in place 4 to 5 seconds. Do not place your hand too close to the grates to avoid serious burns.
- For campfire cooking, use the same method to test cooking temperature. Place packets on cooking grates. Due to uneven heat, cooking times may vary.
Nutrition
Serving: 1packet