Ingredients
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 4 teaspoon boneless, skinless chicken breast halves
- 1 teaspoon red or yellow bell pepper, seeded and cut into thin strips
- 1/2 teaspoon yellow onion, thinly sliced
- 3/4 cup chunky salsa
- 1/2 cup shredded cheddar cheese
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
In a small bowl, combine the chili powder, garlic powder and cumin.
Sprinkle and rub the mixture evenly on both sides of the chicken breasts.
Lay a sheet of aluminum foil that is about 1-foot long on a large baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly.
Repeat with remaining vegetables, chicken and salsa, so you have 4 packets.
Bake the packets for 30-35 minutes depending on the thickness of your chicken.
Remove the packets from the oven, open them carefully, and sprinkle 1 tablespoon cheese over each chicken breast.
Close the packet loosely to melt the cheese, and serve the contents over the rice, if desired.
