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
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
-
Step1Heat 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.
-
Step2Sprinkle 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.
-
Step3Slide 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;Tips from the Betty Crocker Kitchens
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