Best Healthy Grilled Chicken And Rice Foil Packs Recipes

SOUTHWESTERN CHICKEN & RICE FOIL PACKETS

Steps:

• Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
• Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 3 sheets of foil.
• Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
• Bake for 30-35 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.

CHICKEN AND RICE CASSEROLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
• Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN

Steps:

• Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
• Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
• Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
• Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
• Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.

GRILLED CHICKEN AND POTATO FOIL PACKS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).