I actually found this recipe on the Kraft website and changed it slightly. And it turned out great! I reheated a leftover foil-pack (took out of foil, put on a plate!) at work the next day and it was honestly even better than the night before. I don't know if it's the foil or what, but the chicken turns out very nice and tender.
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| Gluten Free Foil-Pack Chicken Fajita Dinner |
Foil-Pack Chicken Fajita Dinner
Yield: 4 servings
Yield: 4 servings
1-1/2 cups
instant rice, uncooked
1-1/2 cups
hot water
2 Tbs
taco seasoning mix (I make my own, will post recipe asap!)
4
boneless skinless chicken breasts (about 1 lb total)
1-2 green and red peppers, cut into strips
1/2 cup
salsa
1 cup Sharp Cheddar Cheese, shredded
Directions:
- Heat oven to 400 degrees.
- Lay out 4 large sheets of foil and spray with cooking spray.
- Season chicken with 1 Tbs taco seasoning, on both sides.
- Combine rice, hot water and the other 1 Tbs taco seasoning. Spoon equal amounts of rice mixture onto center of each piece of foil. Top the rice with the chicken and remaining ingredients.
- Bring up sides of foil and fold top and ends together a few times to seal each packet.
- Place on a baking sheet and bake for 40 minutes or until chicken is done. Let stand 5-10 minutes before serving.
- Serve with sour cream (or not!).
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