Teriyaki Chicken and Vegetable Foil Packs

Name: Teriyaki Chicken and Vegetable Foil Packs
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoons butter, melted; 1/3 cup packed brown sugar; 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 teaspoons chili garlic sauce; 1 teaspoon ground ginger; 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); 1 cup shredded carrots; 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; Lime wedges

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Kitchen Tested

Teriyaki Chicken and Vegetable Foil Packs

Prep 30 min
Total 50 min
Servings 4

No one’s got time for boring chicken. Enter these veggie-loaded, flavor-filled foil packs that are entire meals in one. How’s that for easy and delicious? MORE+ LESS-

By Tablespoon Kitchens

Updated March 27, 2017

Make with

Progresso Broth

Ingredients

tablespoons butter, melted

1/3

cup packed brown sugar

tablespoons soy sauce

tablespoon toasted sesame oil

teaspoons chili garlic sauce

teaspoon ground ginger

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

cup uncooked instant white rice

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

cup shredded carrots

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

boneless skinless chicken breasts (6 oz each)

tablespoons chopped fresh cilantro leaves

tablespoon black or white sesame seed

Lime wedges

Steps

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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 Information

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

% Daily Value*:

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;