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.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
4tablespoonLA VICTORIA fire roasted diced green chiles
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.