15m
PREP TIME
30m
COOK TIME
13
INGREDIENTS
Servings: 4
Ingredients
- 1 cup McCormick® Balanced Mayonnaise with Avocado Oil
- 2 tablespoons chipotle chilies in adobo sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped fresh garlic
- 8 sheets aluminum foil, 12x12-inches
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts, (about 1 1/2 pounds)
- 1 teaspoon salt
- 1 teaspoon McCormick® Ground White Pepper
- 1 medium red bell pepper, cut into thin strips
- 1 medium red onion, cut into thin strips
-
1
cup
corn, cut from cob
![substitution]( "substitution")
Substitutions available
/ 1 cup canned corn, drained
- 2 tablespoons finely chopped fresh cilantro
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 350°F. Place Mayonnaise, chipotle chilies, lime juice and garlic in blender container. Cover. Blend on medium speed until smooth; set aside.
- 2 Brush each sheet of foil with olive oil. Place 1 chicken breast in center of each of 4 sheets of foil. Season chicken evenly on both sides with salt and pepper. Brush each chicken breast with 1/4 of the mayo mixture, coating on both sides. Divide pepper and onion; layer over each piece of chicken, then top with corn. Sprinkle with cilantro. Place a second sheet of foil over top, folding edges of both top and bottom sheet together tightly to form a packet . Place packets on large sheet pan.
- 3 Bake packets 30 minutes or until chicken is cooked through (internal temperature reaches 165°F). Remove from oven. Open packets carefully. Spoon remaining mayo mixture over chicken and veggies to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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