Mexican Chicken with Black Beans and Corn
(4) 12” x 18” sheets of foil wrap
1 skinless, boneless chicken breast
1/3 cup chunky salsa
¼ cup black beans or dark red kidney beans
¼ cup corn
Preheat oven to 400 degrees. Place ½ of salsa in the middle of two sheets of foil wrap or parchment paper. Top with chicken, remaining salsa and beans.
Bring up the sides and fold the top edge of the foil over several times to seal. Seal the edges in the same way, leaving enough room for heat to circulate inside.
Place foil packs on a cookie sheet and cook for 20 minutes. Unseal the foil packs carefully as the escaping steam will be very hot. Serve with some instant, microwavable brown rice.
Adapted from about.com
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