Grilled Spanish Chicken Supper

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

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 Medal™ all-purpose flour
3
teaspoons chili powder
1
teaspoon salt
1 1/2
pounds chicken breast tenders (not breaded)

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
% Daily Value
Total Fat
5g
0%
Saturated Fat
1g
0%
Cholesterol
70mg
0%
Sodium
800mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
4g
0%
Protein
28g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
46%
46%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.