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Teriyaki Chicken and Vegetable Foil Packs

Teriyaki Chicken and Vegetable Foil Packs


No one’s got time for boring chicken. How’s that for easy and delicious?MORE+LESS-

Make with

Progresso Broth

2

tablespoons butter, melted

1/3

cup packed brown sugar

1

tablespoon toasted sesame oil

2

teaspoons chili garlic sauce

1

cup Progresso™ reduced sodium chicken broth (from 32-oz carton)

1

cup uncooked instant white rice

1

medium yellow bell pepper, cut in thin strips (1 cup)

2

green onions, thinly sliced on the bias, whites and greens separated

4

boneless skinless chicken breasts (6 oz each)

2

tablespoons chopped fresh cilantro leaves

1

tablespoon black or white sesame seed

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  • 1

    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

  • 2

    Place melted butter in medium bowl; set aside. In large bowl, mix brown sugar, soy sauce, oil, chile garlic sauce and ginger. Stir 2 tablespoons of the brown sugar mixture into the butter; reserve.

  • 3

    Add chicken broth and instant rice to brown sugar mixture in large bowl; stir and let stand about 8 minutes or until most of liquid is absorbed. Stir in bell pepper, carrots and green onion whites.

  • 4

    Meanwhile, add chicken to reserved brown sugar-butter mixture; turn to coat. Place chicken breast on center of each sheet of foil. Spoon rice and vegetable mixture evenly around each chicken breast. Pour any remaining liquid over chicken breasts.

  • 5

    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

  • 6

    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 7 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; garnish with green onion greens, cilantro and sesame seed. Serve with lime wedges.

  • 7

    To make in oven, place packs on cookie sheet. Bake at 375°F 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Garnish and serve as directed above.

Expert Tips

  • Short on time? Opt for bagged preshredded carrots.
  • Like it hot? Use 1 tablespoon chile garlic sauce instead of just 2 teaspoons.

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
770mg
32%
Potassium
550mg
16%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
21g
Protein
40g
Vitamin A
100%
100%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
20%
20%
Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


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