These Cheesy Broccoli Chicken and Rice in Foil Packets are the best! Cooking in foil helps keep the ingredients moist and infuses all the flavors! A perfect meal prep recipe-the best part is the clean-up..it’s a cinch!

Makes 6 packets

Looking for more easy meal prep recipes? Be sure to check out theses:

Zero Point Sheet Pan Shrimp Fajitas

Glazed Asian Salmon in Foil 

Zero Point Chicken Burrito Bowls

Zero Point BBQ Slow Cooker Chicken 

What ingredients do I need to make these Cheesy Broccoli Chicken and Rice in foil meal packets?

• Chicken- You can use diced, shredded, or grilled skinless chicken breast. I use 1.5 lbs and cut into bite size pieces. 
• Rice-You can use brown rice, white rice, cauliflower rice, jasmine rice, or wild long grain rice. You will want to cook the rice before adding it to the foil packets. I like to use 2 bags of Trader Joe’s microwavable organic frozen brown rice (which is my kids favorite) or I use my Cilantro Lime Cauliflower Rice. 
• Broccoli-You can use frozen or fresh broccoli. I recommend thawing out the frozen broccoli completely and pat dry with a paper towel before adding it to the foil packets-otherwise when it cooks it will cause unwanted liquid and sogginess to the packets. I prefer fresh broccoli and cut it into bite size pieces. 
• Cheese- I love Tostitos Cheese Dip for the fact that it’s low in points ( 1 Tbsp for 1 point) and makes this entire dish cheesy and delicious.  You can use either the smooth cheese dip or the con queso. The con queso has a little kick to it. So, if you want a little spice-I recommend using that one. These cheese dips have the same point value. 
• Bacon- Top it off with bacon….because bacon makes everything better! You can use the Hormel real bacon bits or cooked center cut bacon-chop into bite size pieces. 

How do I assemble these Cheesy Broccoli Chicken and Rice in foil meal packets?

Preheat oven to 375 degrees. 

In a small mixing bowl combine seasonings, salt and pepper. Stir until well combined. Season chicken pieces with seasoning. 

Cut broccoli into bite size pieces.

Dice chicken breast or tenders into bite size pieces.

Tear six heavy duty 12 x 12 pieces of foil. 

Scoop 1/2 cup cooked rice onto the middle of each foil piece.

Top rice with 1/2 cup diced seasoned chicken, 2/3 cup broccoli, 2 Tbsp Tostitos cheese or con queso dip, and 1 tbsp bacon bits or crumbles. 

Bring up the sides of the foil and close up at the top. 

Seal the sides of the foil, leave a little opening for steam to exit.

Repeat steps for the remaining 5 servings.

Bake for 25 minutes or until chicken is throughly cooked. 

Remove from oven. Let them sit for 5-10 minutes before carefully opening them up. 

Enjoy!

Meal prep tip:  If you plan on freezing for another day. Follow the directions through step 4.

Then place the sealed foil packets in a large zip lock baggie. Seal bag.

Freeze for up to a month or store in the fridge for 3 days until ready to cook. 

 

Ingredients: 

• 1 1/2 lbs. boneless, skinless chicken breast, raw and diced
• 1/2 tsp salt
• 1/4 tsp pepper, to taste
• 1/4 tsp paprika
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 3 cups cooked rice ( brown rice, jasmine rice, wild rice, white rice, cauliflower rice, or my Cilantro Lime Cauliflower Rice) 
• 4 cups fresh broccoli florets ( If you use frozen broccoli, you’ll want to let it thaw out and pat dry with paper towel to avoid having too much water or moisture)
• 12 Tbsp Tostitos Smooth Cheese Dip or Tostitos Salsa Con Queso if you like a little kick in your cheese
• 6 slices center cut bacon, cooked and diced or you can use 6 Tbsp Hormel real bacon bits for the same point value ( I use farmland natural hickory smoked center cut bacon) 

Directions: 

1. Preheat oven to 375 degrees. 
2. In a small mixing bowl combine seasonings, salt and pepper. Stir until well combined. Season chicken pieces with seasoning. 
3. Tear six heavy duty 12 x 12 pieces of foil. Scoop 1/2 cup cooked rice onto the middle of each foil piece. Top rice with 1/2 cup diced seasoned chicken, 2/3 cup broccoli, 2 Tbsp Tostitos cheese or con queso dip, and 1 tbsp bacon bits or crumbles. 
4. Bring up the sides of the foil and close up at the top. 
5. Seal the sides of the foil, leave a little opening for steam to exit.
6. Repeat steps for the remaining 5 servings. 
7. Place foil packets in a single layer on a baking sheet.
8. Bake for 25 minutes or until chicken is thoroughly cooked. 
9. Remove from oven. Let them sit for 5-10 minutes before carefully opening them up. Steam can be very hot! 

Makes 6 packets

3 WW Points® per packet if made with cauliflower rice

5 WW Points per packet if using cooked brown or white rice

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. Meal prep tip:  If you plan on freezing for another day. Follow the directions through step 5. Then place the sealed foil packets in a large zip lock baggie. Seal bag.  And freeze for up to a month or store in the fridge for 3 days until ready to cook. 
2. Thaw frozen packets in the refrigerator overnight. Cook as directed-add another 5-10 minutes to cooking time if needed.