Veggie Chicken Packet Recipe

5 4 4
Veggie Chicken Packet Recipe
Veggie Chicken Packet Recipe photo by Taste of Home
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Veggie Chicken Packet Recipe

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5 4 4
Publisher Photo
Cooking doesn't get much easier than this tasty recipe submitted by Teresa Stough of Augusta, Georgia. An aluminum foil "boat" holds a chicken breast, rice, veggies and seasonings for baking. There's little cleanup and no leftovers.
MAKES:
1 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min.
MAKES:
1 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min.

Ingredients

  • 2 tablespoons uncooked instant rice
  • 1 bone-in chicken breast half
  • 1/4 cup sliced carrot
  • 2 onion slices, separated into rings
  • 1/4 cup julienned green and sweet red pepper
  • 1 tablespoon water
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons soy sauce
  • 1 tablespoon butter

Directions

Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly.
Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 1 serving.
Originally published as Veggie Chicken Packet in Taste of Home June/July 2004, p49

Nutritional Facts

1 each: 453 calories, 22g fat (10g saturated fat), 141mg cholesterol, 1002mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 42g protein.

  • 2 tablespoons uncooked instant rice
  • 1 bone-in chicken breast half
  • 1/4 cup sliced carrot
  • 2 onion slices, separated into rings
  • 1/4 cup julienned green and sweet red pepper
  • 1 tablespoon water
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons soy sauce
  • 1 tablespoon butter
  1. Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly.
  2. Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 1 serving.
Originally published as Veggie Chicken Packet in Taste of Home June/July 2004, p49

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gunslinger User ID: 544392 263497
Reviewed Mar. 15, 2017

"Thought the chicken needed a little more seasoning. It was very tender."

MY REVIEW
shultiscorners User ID: 784413 237535
Reviewed Nov. 17, 2015

"I love this recipe. I clean the carrots and peppers before (place in bowl with a little water) so when I come home from work, put everything together and pop in the oven set the timer and I am done. My family loves this and so easy."

MY REVIEW
dhabermann User ID: 8102276 223463
Reviewed Mar. 24, 2015

"absolutely delicious!!!!"

MY REVIEW
jesike User ID: 103403 93248
Reviewed Jun. 26, 2008

"Delicious and easy!"

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