Mesquite Chicken and Veggie Pouches
1/4 cup Lawry's Marinade with Lime Juice
1lb. chicken breasts, boneless, skinless
1 onion, yellow
1 bell pepper, red
1 can of black beans, drained and rinsed
1 tablespoon of cilantro, fresh
2 cups of rice, cooked (I use brown as it's better for you, but feel free to use whatever you'd like!)
Pre-heat oven to 425°. Cut chicken into 1/2" cubes. Chop onion and pepper (I threw mine into the food processor for little bits, but you can keep them 1/4"in. to 1/2"in. if you so desire). In large bowl toss chicken with marinade, beans, red pepper, and onion. on four 12 x 18" of heavy-duty aluminum foil, evenly divide mixture. Wrap foil loosely around chicken and seal the edges with a double fold. On baking sheet, arrange pouches seam side up. Bake for 20 minutes or until chicken is thoroughly cooked. Serve over hot rice.
Maple-Dijon Baby Carrots
1 bag of baby carrots (approx. 1lb.)
1 tablespoon of butter
1 1/2 teaspoons of Dijon mustard
2 teaspoons of syrup, maple
In medium saucepan, add carrots and enough water to cover them. Bring to a boil over high-heat. Reduce heat to medium-high and cook for 6 minutes or until crisp-tender; drain. In the same saucepan toss carrots with remaining ingredients.