Tin-Foil Tex-Mex Salsa Chicken: your tongue will recognize the flavors swirling around in your mouth. Indeed the flavors are mild salsa, cumin, and dijon mustard. All in all this recipe is versatile and can be made with thawed chicken or frozen. In fact, this recipe makes 4 chicken breasts. Therefore, this recipe is perfect for singles or couples as one, two or three of the chicken packets can be frozen for a later time. If removing from freezer to bake, Simply add chicken to 400 F preheated oven and bake 1 hour to 1 hour and 15 minutes.
At any rate, Tin-Foil Tex-Mex Salsa Chicken can also be made with a hearty type vegetable which makes it a one pack meal. Brussel sprouts are hardy and soak up the Tex-Mex salsa making them taste divine. Or switch out the Brussel Sprouts with small baked potatoes, carrots or radishes instead. Tex-Mex Salsa Chicken is ideal for days when time is of the essence and you need to get dinner on the table quickly.
Notes:
Incidentally, I am exhausted at and on every level of my life. Again, I could not sleep last night. Finally went to sleep at 5:00 am and got up at 8:00 am. Thus I have no idea if anything I am writing or doing makes any sense. Hopefully, I will get a good nights sleep tonight. For those of you who suffer from insomnia, I would love to hear what you do to improve your chances of falling asleep. Several nights this week I indeed went to sleep early only to be awoken by the phone. Hopefully, if I go to sleep early tonight I will be able to stay asleep.
Positivity:
My quote for today is from Mother Teresa, “Kind words can be short and easy to speak, but their echoes are truly endless.”
May everyone who reads my blog have a wonderful and blessed day!.
Tin-Foil Tex-Mex Salsa Chicken
Ingredients:
4 chicken breasts
1/2 cup salsa
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1 tsp dijon mustard.
10 -12 Brussel Sprouts
2 tablespoons chopped green onions
Directions:
First, preheat oven to 400 F. Second, combine salsa, cumin, chili powder, salt, and dijon mustard stirring together until combined.
Thirdly, pull off a sheet of tin foil and fold in half. Next place chicken breast onto the middle of the tin foil. Next, salt and pepper both sides of the chicken. Additionally, add 10 – 12 Brussel Sprouts or any other vegetable.
Pour 1/4 cup of salsa mixture over the chicken breast. Finally, top with some green onions.
Lastly, crimp the tin foil closed and add packet onto a cookie sheet. Bake for 30 -35 minutes. (Note: This meal can be made with frozen chicken. If using frozen chicken bake for 1 hour). Finally, remove chicken from the oven allowing to cool slightly. Be extra careful when opening the packets as they are full of hot steam.
In the event, a sauce is preferred to top the chicken with. Remove chicken breast place onto a plate and pour juices off into a pot.
Decorate:
with a little bit of cilantro.
Salsa Sauce for Chicken
Ingredients:
Juices from tin foil packets
2 tsp tapioca flour
1/8 cup water
Directions:
First, stir together the tapioca and water to make a slurry. Bring the Packet juices to a simmer. Once it has become to simmer add in the slurry and stir until the desired consistency. Remove from heat and add a little of the sauce on top of the chicken.
Tin-Foil Tex-Mex Salsa Chicken
Ingredients
- 4 breasts of chicken
- 1/2 cup salsa
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp pink salt
- 1 tsp dijon mustard
SALSA SAUCE FOR CHICKEN: (Juices from tin-foil)
- 2 tsp tapioca flour
- 1/8 cup water
Instructions
- First, preheat oven to 400 F.
- Second, combine salsa, cumin, chili powder, salt, and dijon mustard stirring together until combined.
- Thirdly, pull off a sheet of tin foil and fold in half. Next place chicken breast onto the middle of the tin foil.
- Next, salt and pepper both sides of the chicken
- Additionally, add 10 – 12 Brussel Sprouts or any other vegetable.
- Pour 1/4 cup of salsa mixture over the chicken breast.
- Finally, top with some green onions.
- Lastly, crimp the tin foil closed and add packet onto a cookie sheet.
- Bake for 30 -35 minutes.
- Finally, remove chicken from the oven allowing to cool slightly. Be extra careful when opening the packets as they are full of hot steam.
- In the event, a sauce is preferred to top the chicken with. Remove chicken breast place onto a plate and pour juices off into a pot.
- Decorate with a little bit of cilantro.
SALSA SAUCE FOR CHICKEN
- First, stir together the tapioca and water to make a slurry.
- Bring the Packet juices to a simmer.
- Once it has become to simmer add in the slurry and stir until the desired consistency.
- Remove from heat and add a little of the sauce on top of the chicken.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 373 | |
| % Daily Value * | |
| Total Fat 4 g | 5 % |
| Saturated Fat 3 g | 15 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 195 mg | 65 % |
| Sodium 914 mg | 38 % |
| Potassium 86 mg | 2 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 2 g | |
| Protein 63 g | 126 % |
| Vitamin A | 2 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
another yummy list of ingredients LaRena 🙂 bless you.
Thanks it is one of my go to meals when I am in a hurry. Have a wonderful and blessed day!
🙂 thank you and i hope you have a blessed Easter weekend also.