How to Make Southwestern Chicken Packets from Reynolds Wrap® - A Step-by-Step Guide

Southwestern Chicken Packets from Reynolds Wrap® is a delicious and easy recipe that is perfect for those busy weeknights. This recipe takes only ten minutes to prepare and is cooked in the oven, making it a hassle-free meal option for any night of the week.

What makes this recipe so special is the use of Reynolds Wrap®. By cooking the chicken and vegetables in a Reynolds Wrap® packet, the flavors are sealed in, resulting in tender and juicy chicken with perfectly cooked vegetables.

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Ingredients

  • 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
  • ½ cup olive oil, divided
  • ¼ cup lime juice
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 pounds chicken breast tenders
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 yellow bell pepper, cut into 1/4-inch strips
  • ½ onion, chopped
  • 2 jalapeno peppers, cut into 1/4-inch rings
  • 2 ears sweet corn, removed from cob
  • Salt and pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
  • Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
  • Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
  • Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
  • Nutrition

    584 cal.

    • Total Fat: 34g
    • Saturated Fat: 6g
    • Cholesterol: 129mg
    • Sodium: 205mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 50g
    • Vitamin C: 53mg
    • Calcium: 62mg
    • Iron: 4mg
    • Potassium: 755mg