California VW Camping with One-Pot Salsa Chicken Recipe

Using PeakFection, fresh and ready salsa, this One-Pot Salsa Chicken Recipe will make your mouth water.

Our family recently traveled down the California Coast to the Trinidad area, camping at Patrick’s Point Campground. After reading about this glorious campsite and area in Sunset Magazine, we knew this is where we wanted to take our family, the last weekend before school started. (Paul with the kids; Garrett still in China, and we missed him terribly!)

Part of getting out the door for camping is getting off the ground for sleeping (we love our VW Westfalia!), and being organized, planning, and knowing what you are going to eat! Isn’t the food just so essential? It is for our family. We like to eat well, even though we’re roughing it.

Since I was coming home from Asheville (more on that incredible foodie place later), and had less than 12 hours to prepare, I quickly grabbed some chicken breasts and a container of fresh Kroger’s PeakFection Salsa, mixing it all together in a Ziploc bag, and marinating overnight.

My plan was to make a One-Pot Salsa Chicken Recipe with garden green beans, onions, and heirloo tomatoes. Since you may be thinking, “one-pot meal” while camping? let me explain.  Last year we bought a CampChef stove/oven from Costco for $150 and it’s been the best investment for our camping experiences. It holds 2 9×13 pans, so you can plan ahead and really get cooking organized.

I layered the bottom of the 9×13 with fresh green beans, plus one onion on top.

Next I cut fresh corn off the cob (I had cooked 3 cobs ahead of time at home and wrapped in plastic wrap), and layered it on top of the onions and green beans, seasoning with salt and pepper.

The chicken breasts were laid on top of the corn, covered with foil, and placed in the oven at 375 for about 40 minutes.

The table was set. (I picked one dahlia from a wandering bush while walking downtown.)

When the food came out of the oven, the veggies were steamed and the chicken was cooked perfectly. Nice and spicy, but not over the top. We topped it with fresh cilantro and garden heirloom tomatoes. You could easily make a side of pasta or rice, if you’re at home cooking this meal.

It was the perfect end-of-summer camping one-pot meal.

What followed was a walk on the beach … be still my heart.

He still likes to hold his mama’s hand.

Beauty down by the jetty.

Haggis McStitch on a run.

We tend to crave seafood when at the beach (who doesn’t?), so we wandered into the city for an authentic meal at The Eatery. Highly recommend it.

Our daughter camps in style. #hammockcity

And we always have lots of crazy fun.

The next morning (after the racoons had fun trying to get in to our cooler, no perfect camping trip, right?), we used Kroger’s yummy guacamole in our breakfast wraps, another #gardentocamping delicious meal.

What’s your number one camping meal to make (if you only were making one), and does it involve one pot or more?

This post is sponsored by Kroger’s new line of guacamoles and salsas. PeakFection comes in a variety of flavors: 5 Salsas (red in three spice levels, roasted in two spice levels, and 2 guacamoles (traditional and spicy). You can use the salsas in chicken leftovers, add to tuna or egg salad, or as a zesty alternative to ketchup. The guac – skies the limit! Try it on burgers and hot dogs, or add to your favorite chicken, tuna or egg salad recipes, or as a heathy substitute for mayo on sandwiches and wraps! They’re made with fresh ingredients that are captured at the peak of perfection, using a special cold water process so they stay fresher longer and it’s fresh and ready when you need it. Thank you, Krogers!

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One-Pot Salsa Chicken

Serve alone, or with rice or pasta. Take the leftovers and make enchiladas or tacos the next day!

Cook Time: 40 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 6 chicken breasts
• 1 14 oz container of salsa
• 2 cups fresh green beans
• 1 medium onion, sliced
• 3 cobs corn, cooked and cut off the cob
• Salt and pepper
• Cilantro
• Fresh tomatoes

Instructions

 

• Marinate the chicken breasts for at least 24 hours in a ziploc bag.
• Preheat the oven to 375 degrees. Prepare and spray the bottom and sides of a 9×13 pan. Layer green beans, sliced, onion, and fresh corn.
• Lay the chicken breasts on top of the corn. Sprinkle with chopped cilantro. Cover with foil and bake for 35-40 minutes, or until the chicken breast is done. (Depending on the thickness of the chicken breast.)
• Remove the foil and top with more fresh cilantro and chopped tomatoes. Serve!

Author: Sandy / Reluctant Entertainer

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