| 3 | medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups) |
| 2 | medium green or red bell peppers, chopped (2 cups) |
| 1 | large onion, coarsely chopped (1 cup) |
| 12 | large pimiento-stuffed olives, coarsely chopped |
| 1 | can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 3 | teaspoons chili powder |
| 1 | teaspoon salt |
| 1 1/2 | pounds chicken breast tenders (not breaded) |
Serve with...
Orange Flan Cakes
Total Time:
1 hour 50 min
| 1. | Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag. |
| 2. | Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill. |
| 3. | Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center. |
|
| Make your own foil packet with two 18x15-inch sheets heavy-duty aluminum foil. Place vegetable mixture on one sheet of foil; top with chicken. Cover with the other sheet of foil, and tightly seal the edges. |
Nutrition Information:
240 ( 45); 5g ( 1g, ncg); 70mg; 800mg; 25g ( 4g, ncg); 28g 22%; 46%; 6%; 14% 1 ; 0 ; 2 ; 3 nc