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Grilled Spanish Chicken Supper

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By Betty Crocker Kitchens
Updated Aug 10, 2010
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Dinner's truly in the bag with this spicy grilled chicken recipe.

Grilled Spanish Chicken Supper

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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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 Medal™ all-purpose flour
  • 3 teaspoons chili powder
  • 1 teaspoon salt
  • 1 1/2 pounds chicken breast tenders (not breaded)
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

240 Calories
5g Total Fat
28g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
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.

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