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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Sunday, January 22, 2012

Foil-Pack Chicken Fajita Dinner

I love this concept and the flavor was awesome but the rice definitely did not cook quite right. I don't know exactly what happened. But I do know that these were fantastic leftovers when the rice had been able to sit for a while longer and was actually soft. If you want to be adventurous and try this recipe as written, go for it. Next time I make it I will cook the rice separately and then serve the ingredients of these foil packs on top of it.

This picture and recipe are courtesy of Kraft Foods and can be found at this site here: http://www.kraftrecipes.com/recipes/foil-pack-chicken-fajita-dinner-111262.aspx

From Kraft Recipes

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cupKRAFT Mexican Style Finely Shredded Taco Cheese

HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets 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 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

1 comment:

Amy Stoica said...

I wanna try this when we go to Flaming Gorge. Yum!