Foil Pack Honey Garlic Chicken

Step 1

Set out 4 large sheets of foil. Fold up sides to create sides. In a bowl mix the minute rice and water. Stir and let sit for 5 minutes.

Step 2

Preheat the grill to high or the oven to 425 degrees F. You’ll want 16 ounces TOTAL for this recipe which is about 2 large breasts. Try to get 2 large breasts that are each 8 ounces and then slice the 2 breasts horizontally into two even pieces that are each 4 ounces. Pound the chicken and ensure that the 4 pieces of chicken you have are each an even 4 ounces.

Step 3

Prep the veggies: Thinly slice the red bell pepper, halve or quarter baby carrots (small and thin pieces), cut the broccoli into small florets.

Step 4

Season the chicken with salt and pepper on both sides and then dredge in flour (helps keep it from drying out). Add a pinch more of salt and pepper on top.

Step 5

Divide the rice evenly between the packets. Place the chicken breasts on top of the rice. Add the veggies equally to both sides.

Step 6

In a small bowl, whisk together all of the sauce ingredients except for the cornstarch and water. In another bowl, whisk together the cornstarch and water until smooth. Add to the sauce and whisk until smooth. Drizzle evenly over the chicken pieces in the foil packets. Fold up and seal completely.

Step 7

Grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F).

Step 8

Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. Season additionally with salt and pepper if desired and enjoy immediately. If desired garnish with cilantro