Healthy grilled chicken with rice in foil

Votes: 1

How to Cook - Healthy Grilled Chicken and Rice in Foil

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 370, total fat 3.5 G., saturated fats 1 G., proteins 25 G., carbohydrates 58 G., fiber 4 G., cholesterol 55 mg, sodium 970 mg, sugar 11 G.

In addition to grilling meat and fish, you can also use the grill to prepare a more complete meal. For example, bake chicken with rice and beans in foil. It's easiest to use disposable aluminum baking pans. Combine all the ingredients, add chicken broth, cover with foil, and simmer over the coals. In addition to the main ingredients, salsa, crushed pickled jalapeños, chili powder, and turmeric will add a wonderful flavor to the dish, giving the rice a delicious yellowish tint. Sprinkle the cooked chicken and rice with green onions and enjoy this amazing homemade dish, which will be even more delicious on a picnic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless, skinless chicken thighs, cut into 1cm pieces.
1 can (425g) of canned black beans, rinsed
1 cup of parboiled rice
1 cup salsa
2 tablespoons pickled jalapeño rings, finely chopped
1 tbsp tomato paste
1 tsp chili powder
1/4 teaspoon turmeric
2 cups lightly salted chicken broth
2 green onions, thinly sliced
Special equipment: 4 disposable 20cm foil pie pans and heavy-duty foil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, black beans, long-grain rice, salsa sauce, jalapeno pepper, tomato paste, chili seasoning, turmeric, bouillon, green onions

Cooking the dish according to the recipe:

Preheat grill to medium heat.

Place the chicken, beans, rice, salsa, pickled jalapeño, tomato paste, chili powder, turmeric, and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the mixture evenly among the muffin tins, spreading it out into an even layer. Pour 1/2 cup of chicken broth into each muffin tin.
Cover each pan tightly with foil. Place on the grill, close the lid, and bake for 20 minutes. Remove from the grill and let rest for a few minutes.

Carefully remove the foil from each pan (hot steam will escape). The liquid should be completely absorbed, the rice will be tender, and the chicken will be cooked through. Sprinkle each serving with green onions.

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