Southwestern Chicken and Rice Packets

Ingredients

• 4 (4 oz each) boneless skinless chicken breasts
• 1 1/2 cups quick-cooking white rice
• 1 1/2 cups water
• 1 packet taco seasoning
• 1/3 cup salsa
• 1/2 cup shredded Mexican cheese blend
• 1 cup bell peppers, sliced
• 1 cup red onion, thinly sliced
• 3/4 cup canned black beans, drained and rinsed
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• Lime wedges, for serving

Directions

1. Preheat oven to 400°F and line a baking sheet with 4 sheets of foil, about 6-8 inches long.
2. In a medium bowl, stir together the rice, water, and 2 tablespoons of taco seasoning and let rest 5 minutes. Spoon rice (and water) evenly onto the 4 sheets of foil.
3. Pound out chicken so breasts are even and season liberally with remaining taco seasoning and salt and pepper. Place chicken on top of rice.
4. Top each chicken breast with a bit of salsa, and shredded cheese. Add bell pepper and onions to one side of chicken and beans to the other.
5. Drizzle with olive oil and fold foil over chicken into a packet, sealing edges closed.
6. Bake until chicken is cooked through, 30-35 minutes. Carefully open foil packets and place under broiler for 3 to 4 minutes.
7. Serve with lime wedges and enjoy!