Salsa Chicken Foil Packs

This easy salsa chicken foil pack recipe is the ultimate all-in-one meal — fresh, flavorful, and perfect for grilling, baking, or campfire nights.

5 from 1 vote

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Preheat oven to 400 degrees F.
Cut up the vegetables and slice the chicken.
Divide the ingredients equally onto four sheets of foil (about 12” long).
Top with 1 cup salsa and cheese.
Fold aluminum foil into a packet.
Place packs directly onto the wire rack of the oven.
Bake for 20-25 minutes or until the chicken is completely cooked.
Use oven mitts to place the packets on a baking sheet for easy transporting.
Garnish with green onions, sour cream, a fresh squeeze of lime juice, and jalapeno, if desired.

Place the ingredients into a medium bowl and toss with oil or avoid the extra cleanup and just drizzle the oil over the ingredients on the foil sheet.
Chicken is done when a meat thermometer inserted into the center of thickest part of the meat reads 165 degrees F. Cook time depends on the size of your chicken breasts, so be sure to cut the chicken into equal pieces for even cooking.
These foil dinners may be cooked in the oven or on the charcoal grill. The directions in the recipe card below are for baking in the oven. If you would prefer grilling, simply preheat the grill to 400 degrees, place foil packets on the grill grates, and cook for 20-25 minutes.
The packets can be placed on a cookie sheet if you are worried about them leaking in the oven.
To help prevent things from sticking to the foil, you can use nonstick cooking spray on the inside of the tinfoil packet.
You can also cook them over the open flame of a fire pit on a grate over medium heat. Use sheets of heavy-duty foil so that the aluminum doesn't tear.
Open these chicken foil packets carefully as they will be hot! It's a good idea to use oven mitts.
Transfer any leftovers to an airtight container to keep in the fridge for a few days.