Southwestern Chicken and Rice Dinner

By á-46412

Ingredients

• 2 cups quick cooking brown rice, uncooked
• 4 small boneless, skinless chicken breast halves
• 1/4 cup ranch dressing ( reg or calorie reduced ) ( I used reg )
• 1 1/2 teaspoon chili powder
• cayenne pepper
• 1/2 cup shredded cheddar cheese
• 4 cups fresh broccoli florets
• 1 medium red pepper, chopped

Preparation

Step 1

In a medium bowl, combine uncooked rice and 1 3/4 cups water. Let mixture stand for 5 minutes. Cut 4 pieces of heavy duty foil, each large enough to wrap around 1 chicken breasts half with vegetables. Spray foil with nonstick vegetable spray. Place equal portions of soaked rice on the center of each piece of foil. Place 1 chicken breast half on top. Sprinkle 1/2 teaspoon chili powder and a little cayenne pepper on each. Drizzle ranch dressing evenly over chicken. Place 2 tablespoons shredded cheddar cheese, 1 cup broccoli and a portion of the chopped red pepper on top. Wrap foil in a tent pack around each serving.

1) preheat oven 400 Place foil packs on a baking sheet and bake for 25 - 30 minutes or until chicken is fully cooked.

2) Place double wrapped foil packs on medium hot embers and cook for 18 - 25 minutes or until chicken is fully cooked. Move packs several times during cooking to obtain even heating.

3) Preheat grill to medium high heat. Place foil packs on grill over indirect heat, close the lid and cook 20 - 30 minutes or until chicken is fully cooked