Combine water and rice; let stand 5 min. Spoon onto centers of 4 large sheets of heavy-duty foil;
Top with remaining ingredients.
Fold to make 4 packets; place on rimmed baking sheet. Bake 25 to 30 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening each packet.
To prevent the rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.
If the chicken breasts in your market are larger than 1/4 lb. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (165°F).
Substitute 1 pkg. (10 oz.) frozen corn, thawed, for the broccoli.
The broccoli and red peppers in this low-calorie, low-fat and low-sodium meal team up to provide both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.