Ingredients
- 1 1/2 cups instant brown rice (uncooked)
- 1 1/2 cups hot water
- 1 Tbsp. low-sodium taco seasoning
- 4 small boneless, skinless chicken breasts (1 lb.)
- 2 green or red peppers (cut into strips)
- 1/2 cup chunky salsa
- 1/2 cup low fat or reduced fat shredded cheese
Instructions
- Heat oven to 400°F.
- Fold up all sides of each of the 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
- Bring up foil sides; fold to make 4 packets. Place in baking pan.
- Bake 30 to 35 minutes or until chicken is done (165°F). Cool 5 minutes. Cut slits in foil to release steam before opening packets.
Notes
Get creative add some extra taste with plain Greek yogurt, avocado and cilantro.
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