Sriracha chicken pockets


posted by on cooking for 2, healthy, portions, vegetable

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Chicken and Sriracha packet with rice and vegetables

Cooking for one or two is something I talk about a lot but this recipe adapted from is something I refer to a lot when I’m looking for something easy and to switch up the weekly norm.

Not a fan of Sriracha or spicy? Don’t worry… this recipe is easily adaptable. You can use rice that’s not instant but you should precook it to make sure it gets fully cooked when the chicken + veggies are done. You can also use the microwaveable packets of rice you can find in the stores. Just dump the rice in a bowl with the water and let it sit for 5 minutes before draining and mixing with your vegetables.

If you omit the Sriracha altogether, make sure you season the rice + veggies with salt and pepper + your favorite seasonings. Maybe even a splash of soy sauce. IMG_9478Also, if you have larger chicken breasts, I like to place them between two pieces of saran wrap and beat them down a little with a wooden roller so they don’t take as long to cook. Serves 2 people.

What you’ll need:

  • ½ cup uncooked instant rice
  • ½ cup water
  • ½ bag of frozen veggies of your liking (I use broccoli, cauliflower + carrots but there are several mixes out there so pick what you like!)
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons honey
  • Fresh lime juice from 1 lime
  • 2-3 tablespoons of Sriracha sauce (to your liking…)
  • misc. seasonings like cilantro, garlic powder, basil, etc.
  1. Prep your frozen veggies by dumping them into a strainer and running cold water over them to help them thaw out and drain. Set aside.
  2. Heat your oven to 350 degrees.
  3. In a smaller bowl, mix together your rice + water (if you’ve precooked some regular rice, skip the water) + soak for 5 minutes. Drain and mix with thawed out veggies. Season with salt and pepper especially if you’re not using Sriracha at all.
  4. Tear off 6 pieces of tin foil (2 for the bottom, one for the top of each pocket) + spray the center of the tin foil so the food doesn’t stick.
  5. IMG_9479Spoon equal amounts of the rice and veggies onto the double layered tin foil pieces. Season if you’d like.
  6. Place a chicken breast on top of each of the piles of rice + veggies (I topped my chicken breast with some lemon pepper, cilantro, basil and red pepper flakes).
  7. In another small bowl, mix together your lime juice, honey + Sriracha and pour equally over the two chicken breasts as shown.
  8. Place the last piece of tin foil on top of each pocket and seal all four sides really well, but leave enough space for the pocket to grow and air to circulate.
  9. Put the two pockets on an ungreased cookie sheet and bake 45 minutes to an hour or until the chicken reaches 165 degrees.


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