Foil Pack Chicken Fajita Dinner with Brown Rice

Foil Pack Chicken Fajita Dinner with Brown Rice

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Foil Pack Chicken Fajita Dinner with Brown Rice (serves 4)
1-1/2 cups instant white rice, uncooked (I use instant brown rice)
1-1/2 cups hot water (I use low-sodium chicken stock)
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
each green and red pepper, cut into strips (I use frozen if fresh aren’t on sale)
1/2 cup Salsa
1/2 cup Mexican Style Finely Shredded Taco Cheese

HEAT oven to 400ºF.

FOLD up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water (or broth) and taco seasoning; spoon onto foil. Top with remaining ingredients.

BRING up foil sides; fold to make 4 packets. Place in 15x10x1-inch pan.

BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

This recipe courtesy of kraftfoods.com

For my “tornado drill” version of my salsa here it is:

1 can Rotel tomatoes (in lime juice & with cilantro)
1 can Hunts diced tomatoes (no salt added) *no chemicals added in Hunt’s supposedly
cilantro, about a handful chopped
onion, about 1-2 TB chopped
lime juice, about 2 TB (we like a lot)
salt & pepper

Drain the tomatoes. I use my food processor and put the onion in it and grind it down really fine. Place the tomatoes in it and continue processing until it is the consistency you like. I’m sure a blender will work well also. Add the cilantro, lime juice, and salt & pepper. Keep tasting and adding flavors until it tastes like you want it. Quality checks are important at our house when salsa is being made.

Food Lion Weekly Specials for this Meal (11/6/13-11/12/13): chicken, cheese, onions    View here….

Harris Teeter Weekly Specials for this Meal (11/6/13-11/12/13):  chicken, shredded cheese, onions   View here….

Lowe’s Foods Weekly Specials   View here….

Winn Dixie Weekly Specials View here 

Aldi Weekly Specials View here 

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