I don’t often share recipes on here, but I couldn’t resist sharing this one. I found it a few months ago when a Coen and I were looking for healthy recipes that were fairly simple to make and would freeze well. I loved how it turned out and I made them again tonight. The original recipe can be found here but I made a few changes to suit my preferences.
1 cup uncooked quick brown rice
1 cup water
2 tbsp taco seasoning
1 lb chicken breasts
1 green pepper, sliced
I small onion, sliced
1/3 cup salsa
1/2 shredded cheese
Preheat oven to 400 degrees.
Soak rice in water and taco seasoning.
Slice onion and peppers. Shred cheese. Measure out salsa.
Prepare four pieces of foil (I used pieces approximately 8″ long) by pulling the sides up a little to prevent anything from spilling out – almost like a little boat!
Place 1/4 cup of the rice and water mixture on the bottom of each piece of foil (including the water.) Layer chicken, salsa, peppers and onions and cheese on top.
Fold the foil so the packet is completely sealed.
Bake for approximately 30-35 minutes or until chicken and rice is cooked completely. I used regular brown rice which required me to cook the packets for longer. I’ll use quick rice next time as my rice didn’t cook completely and I got tired of waiting!
Remove from oven and open the foil. Turn oven to Broil and return to oven for 3-4 minutes or until cheese is bubbly.
Top with sour cream, more salsa, guacamole, etc.
This version of the recipe makes four servings and has approximately 380 calories per serving without the additional toppings.