Description
These southwest chicken foil packs are easy, tasty and freezer friendly. One recipe makes 8 packs, so there is enough for a meal for a family plus a few extra to freeze.
Ingredients
Scale
- 2 pounds chicken breast, cubed
- 3 tablespoons taco seasoning
- 3 cups cooked brown rice
- 2 cups salsa
- 1 large red, yellow or orange pepper, chopped
- 1 small onion, chopped
- 2 2/3 cup Mexican style shredded cheese, you could substitute pepper jack if you like it spicier
- sour cream and avocado for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl mix together cubed chicken and taco seasoning.
- In a small bowl mix together chopped onions and peppers.
- To assemble foil pack, take a piece of heavy duty foil and spray it with cooking spray. Next layer ingredients as follows: 1/2 cup brown rice, 1/2 cup chicken, 1/4 cup salsa, 1/3 cup of peppers and onions mixture, and lastly 1/3 cup of shredded cheese.
- Pull up the sides and roll them together. Then pinch the ends so that nothing falls out. Place the foil packs on a cookie sheet. Cut a small slit in the top of each pack in order to release steam.
- Bake for 25 minutes or until internal temperature of the chicken is 165 degrees Fahrenheit.
Notes
- Garnish with sour cream. I tried putting the sour cream in the foil pack and it curdled.
- I often use chicken broth to make my rice, but if you are trying to avoid sodium, just use water. In order to get 3 cups of cooked rice use 2 1/4 cups uncooked rice and 2 cups chicken broth.
To Freeze: Close the foil packs as instructed. Do not cut the slit. Place packs into a freezer bag and freeze.
When ready to prepare: Let the foil packs thaw in the fridge for 36 to 48 hours. Bake as instructed, adding about 5 minutes to the cooking time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main dish