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Fiesta Lime Chicken and Rice Foil Packs Recipe

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4.3 from 23 reviews

Fiesta Lime Chicken and Rice Foil Packs combine juicy marinated chicken breasts with zesty lime-infused rice and black beans, all cooked together in convenient foil packets for an easy, flavorful meal. Topped with melted Monterey Jack cheese and optional fresh toppings like avocado and salsa, this dish is perfect for a quick bake or grill and serves a delicious fiesta on your plate in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 4 small boneless skinless chicken breasts (or 2 large, sliced in half lengthwise)
  • 2 tablespoons soy sauce
  • Juice of 2 limes (2-3 tablespoons fresh lime juice)
  • ¼ cup water
  • ¼ cup oil
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder

Rice

  • 1 cup long grain white rice
  • ½ teaspoon chili powder
  • Juice of 1 lime

Other Ingredients

  • 1 15-ounce can black beans, drained
  • 4 slices Monterey Jack cheese (or about ½ cup shredded)
  • Optional toppings: sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together soy sauce, lime juice, water, oil, cumin, garlic powder, and chili powder. Add the chicken breasts and toss to coat thoroughly. Cover and chill for 15 to 30 minutes to allow flavors to infuse.
  2. Cook the rice: While the chicken marinates, place the rice in a pot and cover it with water. Bring to a boil and cook for 5 minutes. Drain the rice well, then stir in the chili powder and lime juice. Set aside until ready to assemble.
  3. Assemble foil packets: Cut four 12-inch squares of aluminum foil and lay each flat. Evenly distribute the rice among the foil squares, adding a quarter of the black beans on top of the rice. Place one piece of marinated chicken on each packet. Fold two opposite ends of the foil over the fillings and pinch seams tightly, then fold or roll up the remaining ends to securely close each packet.
  4. Cook the packets: Bake the foil packets in a preheated oven at 400°F (200°C) for 20 minutes until the chicken is cooked through. Alternatively, grill over medium heat for 20 minutes, turning packets halfway through to ensure even cooking.
  5. Melt the cheese: Carefully open each packet and top the cooked chicken with one slice of Monterey Jack cheese or about ¼ cup shredded cheese. Return the open packets to the oven or grill without closing them and cook for another 3 to 4 minutes until the cheese is melted and bubbly.
  6. Add toppings and serve: Remove the packets from heat. Add your choice of optional toppings such as sliced avocado, fresh cilantro, sour cream, diced tomatoes or salsa, and grilled corn before serving for a vibrant, fresh finish.

Notes

  • For larger chicken breasts, slice them in half lengthwise to ensure even cooking inside the foil packets.
  • Drain and rinse the black beans before adding to avoid excess liquid in foil packs.
  • If grilling, wrap the packets securely to prevent juices from leaking and causing flare-ups.
  • You can substitute long grain white rice with brown rice, but increase the initial boiling time accordingly.
  • This recipe is versatile; feel free to customize with your favorite vegetables or toppings.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/fiesta-lime-chicken-and-rice-foil-packs-recipe/