Healthy grilled chicken with rice in foil

Ingredients:

• 4 boneless, skinless chicken thighs, cut into 1cm pieces.
• 1 can (425g) of canned black beans, rinsed
• 1 cup of parboiled rice
• 1 cup salsa
• 2 tablespoons pickled jalapeño rings, finely chopped
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1/4 teaspoon turmeric
• 2 cups lightly salted chicken broth
• 2 green onions, thinly sliced
• Special equipment: 4 disposable 20cm foil pie pans and heavy-duty foil

Preparation:

1. Preheat grill to medium heat.
   
   Place the chicken, beans, rice, salsa, pickled jalapeño, tomato paste, chili powder, turmeric, and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the mixture evenly among the muffin tins, spreading it out into an even layer. Pour 1/2 cup of chicken broth into each muffin tin.
2. Cover each pan tightly with foil. Place on the grill, close the lid, and bake for 20 minutes. Remove from the grill and let rest for a few minutes.
3. Carefully remove the foil from each pan (hot steam will escape). The liquid should be completely absorbed, the rice will be tender, and the chicken will be cooked through. Sprinkle each serving with green onions.