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Honey-Sriracha Chicken Foil Packs
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Prep Time:
15 minutes
Total Time:
45 minutes
"Spicy-sweet chicken dazzles at dinner parties – quick and easy!"
Ingredients:
  • 1/2 cup uncooked instant brown rice
  • 1/2 cup water
  • 1 box (7 oz) healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
  • 4 boneless skinless chicken breasts (from 20-oz package)
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Preheat the oven to 350°F. Combine rice and water in a small bowl. Allow it to soak for 5 minutes, then drain the water. Mix in the thawed vegetables.
  • Prepare 4 (10x12-inch) sheets of heavy-duty foil by spraying the center of one side with cooking spray. Divide the rice mixture into 4 equal parts and spoon each onto the center of a foil sheet. Place 1 chicken breast on top of each rice mound.
  • Combine the honey, lime juice, and Sriracha sauce in a small bowl, then generously drizzle over the chicken.
  • Create a foil packet by bringing up two sides of foil so the edges meet. Seal the edges by making a tight 1/2-inch fold, then fold again to allow space for heat circulation and expansion. Fold the other sides to seal and place the packets on an ungreased cookie sheet with sides.
  • Bake for approximately 30 minutes or until the chicken juices run clear when the thickest part is cut (reaching 165°F). Allow to rest for 5 minutes before garnishing with cilantro.

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