Ingredients
Scale
- 1 lb. chicken breasts, boneless skinless, sliced thinly
- Salt
- 1 T. garlic powder
- 1/2 c. shredded Mexican cheese
- 2 bell peppers, sliced into strips
- 2 packets or 2 cups of pre-cooked brown rice
- 1/2 c. salsa
- 1, 15.5 oz. can navy, pinto or black beans
- 1 tablespoon olive oil
- 6 Aluminum foil sheets
Instructions
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Pre-heat oven to 400F.
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Add 1/2 cup rice to foil sheet. Layer 3-4 slices of chicken on top.
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Sprinkle chicken with a small amount of salt and garlic powder. Top with ~2-3 T. of shredded cheese and salsa.
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Add the peppers 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.
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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.
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 3.8 g
- Sodium: 547.6 mg
- Fat: 9.2 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 4.8 g
- Protein: 26.6 g
- Cholesterol: 67.3 mg