Recipe: Chicken Rice and Broccoli Pack

Chicken Rice and Broccoli Pack

For the rice, I used instant brown rice but white works as well. I’ve also had luck using basmati rice. The trick is to soak it for at least 5-10 minutes. This helps speed up the cooking process and will ensure the rice cooks perfectly in the oven. After soaking the rice, simply divide it into 4 sheets of foil. Add a few tablespoons of the water that the rice was soaking in into the foil as well.

For the chicken, I used small (about 4 oz each) chicken breasts per foil pack but big chicken breasts can work as well. If your chicken breast is too big for 1 serving, cut it in half either horizontally or vertically and use half for each foil pack.

Chicken Rice and Broccoli Pack



  • 4 4 oz chicken breasts, boneless skinless
  • 2 cups Instant brown or white rice
  • 2 cups water
  • 2 cup broccoli florets
  • 4 teaspoons chili powder Italian seasoning, black pepper,
  • Salt to taste
  • 4 tablespoons olive oil


  1. Pre-heat oven to 400F. Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside.
  2. 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.
  3. 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.
  4. Bake for 40-45 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils. Serve immediately.

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