Healthy Grilled Chicken-and-Rice Foil Packs

2016-10-17
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

    370 calorie
  • Fat

    3.5 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    55 milligrams
  • Sodium

    970 milligrams
  • Carbohydrate

    58 grams
  • Fiber

    4 grams
  • Protein

    25 grams
  • Sugar

    11 grams

Ingredients

  • 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
  • One 15-ounce can black beans, drained and rinsed
  • 1 cup converted rice
  • 1 cup salsa
  • 2 tablespoons pickled jalapeno slices, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • Kosher salt
  • 2 cups low-sodium chicken broth
  • 2 scallions, thinly sliced

Method

Step 1

Prepare a grill for medium heat.

Step 2

Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.

Step 3

Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.

Step 4

Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

Leave a Reply

Your email address will not be published. Required fields are marked *