Foil Pack Chicken Rice and Broccoli
Easy foil-pack meal with chicken, quick-cook rice, and broccoli for simple weeknight dinners.
Equipment
- Baking Sheet
- Aluminum Foil
- Measuring cups and spoons
- Mixing Bowl
- meat tenderizer or rolling pin
- Instant Read Thermometer
Ingredients
- 44 oz chicken breasts, boneless skinless
- 2 cups instant brown or white rice
- 2 cups water
- 2 cup broccoli florets
- 4 tsp chili powder divide evenly (about 1 tsp per packet)
- 4 tsp Italian seasoning divide evenly (about 1 tsp per packet)
- 4 tsp black pepper divide evenly (about 1 tsp per packet)
- salt to taste
- 4 tbsp olive oil divide among packets
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with four sheets of aluminum foil, each about 6–8 inches square, and set aside.
- In a medium bowl combine the 2 cups instant rice and 2 cups water. Let soak 5 minutes, then divide the rice and its soaking liquid evenly among the four foil sheets, placing the rice in the center of each.
- Pound the chicken breasts to an even thickness with a meat tenderizer or rolling pin. Place one portion of chicken on top of the rice in each foil sheet, then add broccoli florets alongside the chicken.
- Season each chicken piece with about 1 teaspoon chili powder, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, and salt to taste. Drizzle about 1 tablespoon olive oil over each packet.
- Fold and seal the foil packets tightly so they are fully enclosed, then place them seam-side up on the prepared baking sheet.
- Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Carefully open the foil packets (watch for steam) and serve immediately.
Notes
- 44 oz chicken is divided to make four portions; use 4 oz pieces or cut larger breasts to portion.
- This recipe uses 5-minute instant rice for best results.
- Some readers have successfully used partially cooked rice if needed.
- Parchment paper can be used instead of foil.