Prep Time: 30min
Total Time: 30min
Servings: 6
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
- 1Heat 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.
- 2Sprinkle 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.
- 3Slide 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.
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.
Its looking really nice. I think you should try this too http://www.rawfoodsonabudget.com/events/28day#oid=1200_9.
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