1 tablespoon chili powder
Pinch of salt
¾ pound boneless, skinless chicken breast tenders
1 cup drained and rinsed, canned white beans
1 red bell pepper, sliced
½ cup salsa verde
2 ounces Cabot Extra Sharp Cheddar, grated (about ½ cup)
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
PREHEAT oven to 400° F.
SPRAY 2 large sheets of heavy duty foil with cooking spray.
COAT chicken with chili powder and sprinkle with salt.
ARRANGE beans, chicken and peppers evenly among foil; top with salsa and cheese.
SEAL packet tightly, leaving room for steam inside packet.
BAKE for 20 minutes or until chicken is done (at least 165 degrees F.) Garnish as desired.
Recipe and photo courtesy of Regan Miller Jones.