Chicken with Rainbow Peppers Dinner Recipe

Chicken with Rainbow Peppers Dinner

1	Reynolds® Handi-Vac® Vacuum Sealer
1	Reynolds® Handi-Vac® Vacuum Food Bag, Gallon size
1	red bell pepper, sliced
1	green bell pepper, sliced
1	yellow bell pepper, sliced
1	medium onion, sliced
1	package (1 oz.) herb and garlic dip and soup mix, divided
4	boneless, skinless chicken breast halves
2	tablespoons olive oil
	Hot cooked rice (optional)

PLACE vegetables in an even layer in Reynolds Handi-Vac Vacuum Food Bag. Sprinkle with 1 tablespoon seasoning blend. Mix remaining seasoning blend with olive oil; set aside. Place chicken in freezer bag in an even layer on top of vegetables with food touching the textured layer inside the bag. Pour seasoning mixture over chicken. Seal bag.

VACUUM bag with Vacuum Sealer until bag tightens around food. FREEZE immediately. When ready to cook, defrost completely in the refrigerator.

PREHEAT oven to 400°F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Place chicken and peppers in foil-lined pan; discard any remaining liquid in bag.

BAKE 35 to 40 minutes or until chicken is done.

REYNOLDS KITCHENS TIP: Serve over hot cooked rice.

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories     353

grams fat     16

% calories from fat     42

milligrams cholesterol     99

milligrams sodium     114

grams carbohydrates     10

grams fiber     3

grams protein     41