Chicken, Uncategorized

Foil pack chicken and broccoli


this recipe IS great! I omitted the rice in this picture that you see. I’ve made it a few times now and I’ve decided I prefer it without the rice. We generally make something different with it.

We’ve had quiet the day of laziness around these parts. We really need to do some grocery shopping, but I just haven’t felt much like it. I decided that I’d give some prep work a shot. A lot of times I don’t like to cook, because I have too much to do to get the food ready. I decided to start by cutting all my veggies, making sure they’re cleaned, and stored properly. It was so successful. I’ve been really pleased. I’m going to start doing this more now too!

What do you do in order to prep for your weekly meals?

4 4 oz chicken breasts, boneless skinless

  • 2 cups Instant brown or white rice
  • 2 cups water
  • 2 cup broccoli florets
  • 4 teaspoons EACH chili powder Italian seasoning, black pepper,
  • salt to taste
  • 4 tablespoons olive oil

Pre-heat oven to 400F. Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside.Combine the brown rice, and water in a medium bowl and soak for 5 minutes. Divide rice (and it’s water) into 4 sheets of foil.Pound chicken breasts with a meat tenderizer or a rolling pin until they are even. Place the chicken breasts and broccoli florets on the rice. Seasoning each chicken breast generously with 1 teaspoon of chili powder, Italian seasoning, black pepper, and salt to taste. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed. Bake for 40-45 minutes (half if using thin sliced chicken), or until chicken’s internal temperature reaches 165F. Remove from oven and carefully open up the foils.


5 thoughts on “Foil pack chicken and broccoli”

    1. I love this. Do you season the chicken a certain way? I used to cook my cheese stuffed chicken meatballs and freeze. They were great when Coop took his lunches to school. I recently learned that cauliflower precut get’s gross, quick. I cooked it on day 5 of being cut and stuff…..and it was weird colored when I cooked it and the one’s that wasn’t was weird tasting. Gross. Lesson learned!


  1. I don’t usually season meat for the freezer, unless it’s specifically for a certain meal, like taco meat. Chicken doesn’t get seasoned because it always goes in a recipe that has a sauce or broth of some kind, or a strong seasoning in the dish.
    I freeze a lot of home-grown vegetables, so lots of peppers, beans and squashes. I buy a lot of the huge bags of frozen vegetables at Walmart too.
    Yep, Cauliflower definitely changes colors.


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