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    Home » Gluten Free » Salsa Chicken Foil Packets – Low Carb, Keto

    Published: Aug 17, 2017 · Modified: Mar 24, 2018 by Carolyn

    Salsa Chicken Foil Packets – Low Carb, Keto

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.6K shares
    Jump to Recipe Print Recipe

    Want a super easy and flavourful weeknight meal? This low carb Salsa Chicken recipe is cooked in foil packets right on your grill. No fuss and minimal clean up. And the green chile cauliflower rice is to die for. This post is sponsored by LA VICTORIA®.

    Cheesy Salsa Chicken with Green Chile Cauliflower Rice

    So as a relatively popular food blogger, I get invited to some pretty cool events sometimes. Offers for dinners, and tastings, and even the occasional trip make their way into my email, and I am always flattered to receive the invitation. Whether or not I can attend is another matter altogether, what with family and work and other prior obligations. And summer is a hectic time as it is, and I find myself turning things down more often than not. I don’t usually regret declining the invitation, but there are always a few that I wish I really could have attended.

    Easy low carb keto Salsa Chicken recipe

    I recently had to decline an invitation to a 100th anniversary celebration for LA VICTORIA® Brand. I am sure you know this brand of Mexican salsas and sauces. I certainly do, as we almost always have a jar of their salsa and a can of their green chiles in our pantry to help spice up our meals. I was not happy about having to turn down such a fun dinner invitation but I happily agreed to help them with their celebration in another way…creating a delicious and easy dinner recipe that showcases their wonderful salsa and canned chiles. Now that’s my way of celebrating.

    Easy keto salsa chicken in foil packets

    Can you believe LA VICTORIA® has been making their authentic salsas and sauces for 100 years? That’s right, founded by the Baca family in 1917, LA VICTORIA created the first jarred salsa in the United States. They clearly have good reason to celebrate and so this summer, they hosted West Coast-inspired dinners in four cities: San Diego, Los Angeles, San Francisco…and Portland! The Portland dinner sounded like quite an event, with a cultural celebration featuring art, music and dishes created by local chef Noe Garnica of Verde Cocina and made with LA VICTORIA® products. And to support the local arts community, the makers of the LA VICTORIA® brand also hosted an art contest offering Portland artists a chance to submit original works of art and win up to $10,000. You can see why I was sorry to miss out on such an event.

    How to make Easy Salsa Chicken in foil packets

    I am sure my low carb Salsa Chicken recipe pales in comparison to what they were serving at the 100th anniversary celebration, but it’s definitely an easy weeknight family pleaser. I stirred the fire roasted chopped green chiles right into the cauliflower rice for extra flavour. Then I topped the chicken with the Thick N Chunky Salsa – hot for me and my husband, mild for the kiddos. I sealed those packets up and tossed them on the grill, sprinkled a little cheese on top, and dinner was done. I chose chicken thighs rather than breasts because they have more flavour and are less expensive, but you could use breasts if you prefer.

    Cheesy Salsa Chicken with Green Chile Cauliflower Rice

    I do love these products. That salsa is packed with flavour and the fire roasted diced chiles take Mexican-inspired meals to the next level. The products are always made with real, simple ingredients, and all of the tomatoes are sourced from the fertile California central valley. LA VICTORIA® is available in the salsa aisle of most major grocers west of the Mississippi, including Safeway, Albertson’s and Ralph’s.

    HAPPY 100TH BIRTHDAY, LA VICTORIA!

    Cheesy Salsa Chicken with Green Chile Cauliflower Rice

    Easy Salsa Chicken Foil Packets

     Want a super easy and flavourful weeknight meal? This low carb Salsa Chicken recipe is cooked in foil packets right on your grill. No fuss and minimal clean up. And the green chile cauliflower rice is to die for.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 447kcal

    Ingredients

    • 3 cups riced cauliflower
    • 4 tablespoon LA VICTORIA fire roasted diced green chiles
    • ¼ cup avocado oil divided
    • 4 large boneless skinless chicken thighs
    • ¼ cup LA VICTORIA Thick 'N Chunky Salsa mild or hot
    • 1 ½ cups shredded Mexican Cheese blend

    Instructions

    • Preheat grill to medium and cut 4 squares of tinfoil, each 12 inches by 12 inches (you can also cook two thighs per packet if you make the foil a little longer, more like 12 by 16).
    • In a medium bowl, mix together the cauliflower, green chiles, 2 tablespoon of the avocado oil, and a little salt and pepper. Divide evenly among the foil sheets. 
    • Top the cauliflower rice with a chicken thigh (or two, if you are cooking two in one packet). Drizzle the remaining avocado oil over the thighs. Spread each chicken thigh with one tablespoon of the salsa. 
    • Bring up the two sides of foil and fold them over together once or twice to seal, then fold the ends over tightly. Place the packets, seam side up, on the grill and cook 15 to 20 minutes, or until the internal temperature of the chicken registers 165F at the thickest part. 
    • Remove the packets and open the top seam. Sprinkle each thigh with ¼ cup cheese and let sit 5 minutes until melted. 
    Nutrition Facts
    Easy Salsa Chicken Foil Packets
    Amount Per Serving (1 thigh with rice)
    Calories 447 Calories from Fat 310
    % Daily Value*
    Fat 34.41g53%
    Carbohydrates 7.26g2%
    Fiber 3.02g12%
    Protein 37.72g75%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Charis Warr says

      August 28, 2018 at 11:11 pm

      5 stars
      Do you think these can be frozen? Without the cheese.

      Reply
      • Carolyn says

        August 29, 2018 at 7:04 am

        I never thought to try but I can’t see why not.

        Reply
    2. Elizabeth says

      May 09, 2018 at 9:06 am

      Has anyone tried this recipe using frozen cauliflower rice? I’d like to try it, but I’m wondering whether I need to cook it first to get rid of some of the moisture. Thanks for any help!

      Reply
      • Carolyn says

        May 09, 2018 at 10:20 am

        It works with frozen.

        Reply
    3. Cyndi McCurdy says

      December 17, 2017 at 6:19 pm

      Is there anything you would change if you were going to use breasts instead of thighs?

      Reply
      • Carolyn says

        December 17, 2017 at 8:13 pm

        I would cut them in half, just to help them cook faster.

        Reply
        • Cyndi McCurdy says

          December 18, 2017 at 6:40 pm

          Great! Thank you!!

          Reply
    4. Nicole says

      November 17, 2017 at 2:50 pm

      Did this in the oven. It was so good and liked by all. Thanks for the recipes!

      Reply
    5. Shari says

      October 14, 2017 at 10:12 pm

      Absolutely delicious!!! Made these to bring to “Dinner On The Grounds” at church tomorrow. Doubled the recipe and tasted one. My husband and I LOVE them, Thanks for such a uniquely tasty recipe!

      Reply
    6. Sara says

      September 03, 2017 at 2:27 pm

      Could parchment paper work for this in the oven? Thanks for your help and wonderful sounding recipe!!

      Reply
      • Carolyn says

        September 03, 2017 at 5:17 pm

        Possibly but I am not sure if it would be so juicy that it would leak.

        Reply
    7. Vince says

      August 30, 2017 at 4:33 am

      I love the simplicity of these. Great when you want something that isn’t going to make a lot of mess.

      Reply
    8. Christine says

      August 22, 2017 at 7:38 pm

      Made these tonight, they were absolutely delicious.
      My husband who is not low carb told me to make
      These again! Thank you for your great inspiration,
      I love your recipes !
      Christine

      Reply
    9. Lisa @ Wine & Glue says

      August 20, 2017 at 11:20 am

      Love how easy these are!

      Reply
    10. Gina @Running to the Kitchen says

      August 19, 2017 at 3:46 pm

      This is such a great idea! Love it!

      Reply
    11. Matt Robinson says

      August 17, 2017 at 11:24 pm

      Love how easy this is! Perfect for an easy weeknight meal!

      Reply
    12. Jennifer says

      August 17, 2017 at 4:20 pm

      Awesome! Did you use boneless thighs? Also, I can’t see what the other 2 T of avocado oil is for…I hope I’m not overlooking it!

      Reply
      • Carolyn says

        August 18, 2017 at 7:11 am

        Oh yes, boneless skinless thighs. I should have clarified that. Let me fix the recipe, the avocado oil is meant to drizzle over the chicken.

        Reply
    13. Karen says

      August 17, 2017 at 11:09 am

      Drool-worthy. These will be going to the beach with us this weekend.

      Reply
    14. SallyBR says

      August 17, 2017 at 10:02 am

      I’ve been a fan of La Victoria for many many years! Never made a foil-packed meal with them, but will definitely do so, sounds very tasty and so simple!

      agree on chicken thighs…

      Reply
      • Carolyn says

        August 17, 2017 at 11:29 am

        Thanks, Sally. These are so easy, you almost feel guilty calling it a recipe…

        Reply
    15. Becky B says

      August 17, 2017 at 7:02 am

      Looks soooo yummy… it will down my pie hole next week! Carolyn, I would be happy to attend those events for you. LOL

      Reply
    16. Callen says

      August 17, 2017 at 6:20 am

      If I were to cook these in the oven, what temperature and time would be good?
      Thanks

      Reply
      • Carolyn says

        August 17, 2017 at 8:30 am

        I am not positive but 25 minutes at 375 would probably be good. Put a baking sheet under them so if they drip liquid, it doesn’t go all over your oven.

        Reply

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