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Prep 30min
Total30min
Servings6
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Ingredients
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 Medalâ„¢ all-purpose flour
3
teaspoons chili powder
1
teaspoon salt
1 1/2
pounds chicken breast tenders (not breaded)
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Steps
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.
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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.
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