Honey Sriracha Chicken Foil Packets

I haven't made these yet but they are on my list to make soon. Super easy and they sound delicious! And there are no dishes to wash afterwards because you bake them in foil packets and you could even eat them out of the foil packet!

Honey Sriracha Chicken Foil Packets
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4

1/2 cup uncooked instant brown rice
1/2 cup water
7 oz frozen vegetables
4 boneless skinless chicken breasts
2 T honey
2 T fresh lime juice
1 T Sriracha sauce
1 T chopped fresh cilantro

Heat oven to 350. In a small bowl mix rice and water, let sit for 5 minutes and then drain. Stir in mixed vegetables.

Cut 4 (10X12 inch) sheets of heavy duty aluminum foil. Spray center of one side of each sheet. Spoon 1/4 of the rice mixture into the middle of each sheet. Top each with one chicken breast.

In a small bowl mix honey, lime juice and sriracha. Spoon over the chicken.

Bring up 2 sides of the foil so edges meet. Seal the edges and make a tight 1/2 inch fold, fold again allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet.

Bake about 30 minutes or until juice from center of chicken is clear (at least 165 degrees). Let stand 5 minutes and sprinkle with cilantro.

Source Live Better America

Healthified Mediterranean-Style Chicken and Pasta

You are trying to eat healthy, working your hardest to make good food choices, but you just keep craving that big bowl of pasta with gooey cheese.  You can picture it right now huh?  Well the good news is you can still have an amazing bowl of pasta!  The great news is that it has 44% fewer calories, 76% less fat!  In less than 1 hour you can have a delicious pasta dinner sitting in front of you, give it a try, I guarantee you won't be sorry.

Mediterranean-Style Chicken
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6

2 cups uncooked multi-grain penne pasta (any shape pasta will work)
2 tsp olive or canola oil
1 small onion chopped (1/3 cup)
2 medium zucchini cut into half lengthwise, then cut crosswise into 1/4 inch pieces
2 cloves garlic, finely chopped
2 cups chicken breast, diced
1 can (14.5 ounce) no salt tomatoes, undrained
1 can (8 ounce) tomato sauce
1/2 tsp dried oregano leaves
1 tsp dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese

In 4-quart Dutch oven, or any other 4-quart pot, cook and drain pasta as directed on package, omitting salt. Return to the pot and cover to keep warm.

In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
 

Pour chicken mixture over pasta. Top with feta cheese; toss to coat.