One of my biggest struggles with juggling work, home, and little miss E is finding the time to cook inexpensive, easy, quick, and somewhat healthy meals during the week. I work M-Th, so on those days, I find it almost impossible to get home and have time to cook as well as watch little miss E until the hubby gets home. (Oh, and forget having time to workout everyday like I used to!) Obviously it's not cheap to just buy take out food every night (although that would be so much easier and make for a much happier momma at our house!), and it's not healthy to eat frozen/processed dinners all week long.
I do my best to find quick recipes (literally 15 minutes or less prep time) with very few ingredients to keep it easy and inexpensive. But, of course, they have to be tasty and somewhat good for you as well! I have quite a few recipes in my collection so far, so I decided to start a weekly series of some quick, yummy recipes geared towards mom and dad's that don't have the time or energy to be gourmet chefs and spend hours in the kitchen anymore! I would love to feature other bloggers and their family friendly recipes too, so feel free to leave me a comment with your email address (or another way to contact you) if you have a recipe you would like me to feature on this series.
This recipe is a favorite around our house....enjoy!
Foil Pack Taco Chicken
4 small boneless skinless chicken breast halves or approx 1 lb chicken thighs
4 teaspoons taco seasoning mix
1 cup mexican style shredded cheese
1/2 cup salsa
1/4 cup sour cream (I use "light" to keep it a little healthier)
Preheat oven to 400 degrees F. Sprinkle chicken evenly with seasoning mix. Place 1 chicken breast or thigh on top of each of four large sheets of heavy-duty foil; top each with 1/4 cup of the cheese and 2 tablespoons of the salsa.Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
Bake 30 to 35 minutes or until chicken is cooked through (170 degrees F). Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 tablespoon of the sour cream. Serve with spanish rice, beans, or a vegetable. Variation: Add some diced chilies to the chicken packets before cooking to add a little kick