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Honey-Sriracha Chicken Foil Packs

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Honey-Sriracha Chicken Foil Packs
  • Prep 15 min
  • Total 45 min
  • Servings 4
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This quick and easy sweet-spicy chicken will 'WOW' at your next dinner party!
May 9, 2017

Ingredients

  • 1/2 cup uncooked instant brown rice
  • 1/2 cup water
  • 2 cups frozen vegetable fibre blend (sliced carrots, sugar snap peas, black beans and edamame lightly seasoned), thawed
  • 4 boneless skinless chicken breasts
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.
  • 2
    Cut 4 (10x12-inch) sheets of heavy duty foil. Spray centre of one side of each with cooking spray. Spoon one-fourth of the rice mixture on centre of each sheet. Top each with 1 chicken breast.
  • 3
    In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.
  • 4
    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. Place packets on ungreased cookie sheet with sides.
  • 5
    Bake about 30 minutes or until juice of chicken is clear when centre of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Expert Tips

  • Tip 1
    Add Sriracha sauce as desired to your preferred heat level.
  • Tip 2
    Place packets on gas grill over medium-low heat or on charcoal grill over medium-low coals; cover grill. Cook 20 to 30 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when centre of thickest part is cut (170°F).

Nutrition Information

No nutrition information available for this recipe
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