www.monthlymealplanner.com
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| 350 caleries; 8g fat (3.5g sat); 510g sodium; 37g carb; 2g fiber; 31g protein | |||||
| Ingredients: | |||||
| 1 1/2 cup | instant white rice, uncooked | ||||
| 1 1/2 cup | hot water | ||||
| 1 TBSP | taco seasoning mix | ||||
| 4 small | boneless skinless chicken breast halves (1 lb.) | ||||
| 1 | green pepper | ||||
| 1 | red pepper | ||||
| 1/2 cup | salsa | ||||
| 1/2 cup | shredded taco cheese | ||||
| Directions: | |||||
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Heat oven to 400F. Fold up all sides of each of four 18x12inch sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto centers of foil. Top with remaining ingredients.
Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 inch baking pan. Bake 30 to 35 minutes or until chicken isn cooked through. Let stand 5 minutes. Cut slits in foil to release steam before opening packets. |
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