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

Hide Images

• 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.