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Spanish Romesco Chicken and Rice Foil Packs

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Tablespoon Kitchens
Updated Mar 27, 2017
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Find all the sumptuous, warming flavors of Spain neatly folded up in these easy foil packs. What takes this meal over the top is our easy Romesco Sauce; you’re going to want to put it on everything.

Spanish Romesco Chicken and Rice Foil Packs

  • Prep Time 25 min
  • Total 45 min
  • Servings 4
  • Ingredients 15
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Ingredients

Romesco Sauce

  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup jarred roasted red bell peppers
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt

Foil Pack

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups uncooked instant white rice
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts (6 oz each)

Toppings

  • 1/4 cup chopped roasted, salted almonds
  • 1 teaspoon grated orange peel
  • 2 tablespoons pitted, halved kalamata olives, if desired

Instructions

  • Step 
    1
    Place Romesco Sauce ingredients in blender. Cover and blend on high speed 1 to 2 minutes or until very smooth. Set aside.
  • Step 
    2
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Step 
    3
    In medium bowl, mix chicken broth and instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed. Stir in 2 tablespoons of the melted butter and the oregano.
  • Step 
    4
    Meanwhile, in large bowl, mix remaining 1 tablespoon melted butter, the 1 teaspoon smoked paprika and the 1/2 teaspoon salt. Add chicken, and turn to coat. Place chicken breast on center of each sheet of foil. Spoon rice mixture evenly around each chicken breast. Dividing evenly, spoon sauce over each chicken breast.
  • Step 
    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.
  • Step 
    6
    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 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. Top with almonds, orange peel and olives.
  • Step 
    7
    To make in oven, place packs on cookie sheet. Bake at 375°F 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add toppings as directed above.

Nutrition

620 Calories
20g Total Fat
46g Protein
63g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
1260mg
52%
Potassium
420mg
12%
Total Carbohydrate
63g
21%
Dietary Fiber
3g
13%
Sugars
6g
Protein
46g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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