Fiesta Lime Chicken and Rice Foil Packs

 

4 small boneless skinless chicken breasts – OR two large, sliced in half lengthwise, see note

1 15-ounce can black beans

sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn – optional toppings

 

2 T. soy sauce

juice of 2 limes – (2-3 T. fresh lime juice)

¼ cup water

¼ cup oil

2 tsp. ground cumin

2 tsp. garlic powder

2 tsp. chili powder

 

1 cup long grain white rice

½ tsp. chili powder

juice of 1 lime

4 slices Monterey jack cheese – or about 1/2 cup shredded

 

In a medium bowl whisk together all ingredients for the chicken marinade. Add chicken, toss to coat, cover and chill for 15-30 minutes. Prepare the rice while chicken is marinating. Add rice to a pot. Cover with water, bring to a boil and cook for 5 minutes. Drain, stir in chili powder and lime juice, and side aside. Cut four 12-inch squares of foil and lay them out on a clean, flat surface. Spoon 1/4th of the rice into each packet. Add 1/4th of the beans. Top with one piece of chicken. Fold two opposite ends of the foil over the top of the fillings and pinch the seams together tightly. Fold or roll up the remaining ends of the foil to close the packet. Bake at 400 degrees for 20 minutes until chicken is cooked through OR grill over medium heat, being sure to turn over halfway through to ensure even cooking. Open the packets, top chicken with 1/4 of the cheese (one slice each) and return to oven or grill (do not close the packet) 3-4 minutes til cheese is melted. Add any desired toppings and serve.  **The goal is to have four pieces of chicken less than 1 inch thick. If you are using whole chicken breasts, be sure to pound them out to an even 3/4 inch thickness. If you have two large chicken breasts, cutting them in half lengthwise works great.

 

Servings: 4

Calories: 443

Fat: 18g

Fiber: 1g