Foil-Package Chicken Fajita Dinner

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4
Servings

10m
Prep Time

35m
Cook Time

45m
Ready In

Recipe: #25067

October 20, 2016

Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Cheese, Rice, White Rice, Quick Meals, Father's Day, July 4th, Labor Day, Sunday Dinner, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs more

recipe by:
Bergy

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recipe by:
Bergy

"Another tasty recipe from Kraft. Very generous rice servings. I like to use a bit more taco seasoning. Loely,easy get ready ahead recipe."

Original recipe yields 4 servings

Metric US

I've Tried It

Ingredients

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176 grams dry instant rice (uncooked, 2 cups)
2 cups hot water
4 teaspoons dry taco seasoning
8 fillets (1 1/4 pounds) boneless skinless chicken thighs (or 4 small skinless, boneless chicken breasts)

1 green bell pepper, seeds removed, cut into strips
1 red bell pepper, seeds removed, cut into strips
1 cup salsa
1 cup shredded tex-mex cheese

Nutritional

Serving Size: 1 (473.7 g)
Calories 534
Total Fat - 17.5 g
Saturated Fat - 6.7 g
Cholesterol - 207.2 mg
Sodium - 874.6 mg
Total Carbohydrate - 46.7 g
Dietary Fiber - 3.5 g
Sugars - 5.2 g
Protein - 45 g
Calcium - 322.1 mg
Iron - 3 mg
Vitamin C - 78.9 mg
Thiamin - 0.2 mg

Step 1

Pre-heat oven 400f.

Step 2

Fold up all sides of each of the 4 pieces of foil to form 1 inch rim. Spray foil with cooking oil.

Step 3

Combine 1/2 cup rice, 1/2 cup water & 1 tesspoon taco seasoning on each sheet of foil. Stir to mix.

Step 4

Divide remianing ingredients and add on top of rice.

Step 5

Bring up foil sides, double fold the top and ends to seal packages, leaving room for heat circulation.

Step 6

Place on oven proof pan.

Step 7

Bake for 35 minutes or until the chicken is done (170F).

Step 8

Rest 5 minutes.

Step 9

Cut slits in packages to allow steam to escape.

Step 10

Serve on plates & enjoy.

Tips & Variations

4 large sheets heavy duty foil

Tags : Dinner Lunch Main Dish