Serves 2
2 12×18-inch rectangles aluminum foil
2 5-ounce pieces boneless skinless chicken breast (or, 1 10-ounce breast cut in half)
Kosher salt
Freshly ground black pepper
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup chunky salsa, medium heat
1) Preheat oven to 450°F.
2) Generously salt and pepper both sides of each chicken breast. Place each smack in the middle of its own sheet of tin foil. Top each with 1/4 cup beans, 1/4 cup corn, and 1/4 cup salsa.
3) Seal the packets. Bring the long ends together and double fold them. Then double fold sides. Don’t make them too snug – make sure you leave some space in there for steaming.
4) Bake 35 minutes. Remove from oven and give the foil a minute or two to cool. Release your chicken and serve over rice.
NOTE: Thinner cuts of meat will cook for less time.
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