Chile Chicken and Bell Pepper Packs

Chile Chicken and Bell Pepper Packs

Blogger Cindy Ensley of Hungry Girl por Vida shares a meal-in-one grill pack.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

1 to 2

servings

2
uncooked chicken breast tenders (not breaded), coarsely chopped
1/4
cup chopped red, orange, or yellow bell pepper
1/4
cup chopped poblano chile
1/4
cup onion strips
2
tablespoons Old El Paso® chile and roasted garlic Mexican cooking sauce
  1. Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
  2. In center of foil, place chicken, bell pepper, chile and onion. Spoon cooking sauce over top. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  3. Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.
Makes 1 to 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Nonstick foil makes for super easy clean-up and allows you to use less spray. If you’re using regular foil, just lightly spray the side that will be the inside of the packet with canola oil cooking spray. Regardless of what brand you use, I recommend going for the heavy-duty stuff, as it will be less likely to rip or puncture on the grill.
Foil packets can be prepped ahead and refrigerated until ready to cook. They are perfect for grilling on a gas or charcoal grill, or even over a campfire!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.