Spanish Chicken Supper

Spice up your Spanish dinner with grilled chicken and vegetables. MORE + LESS -

Ingredients

medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)

medium green or red bell peppers, chopped (2 cups)

large onion, coarsely chopped (1 cup)

large pimiento-stuffed olives, coarsely chopped

can (14.5 oz) diced tomatoes with roasted garlic, undrained

tablespoon all-purpose flour

teaspoons chili powder

teaspoon salt

1 1/2

lb chicken breast tenders (not breaded)

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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 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. Cover and grill over medium-high heat 30 to 35 minutes, rotating bag 1/2 turn after 15 minutes, until potatoes are tender and chicken is no longer pink in center.

If you can't find the tomatoes with roasted garlic, use plain diced tomatoes and add 2 cloves of chopped regular or roasted garlic.
To make your own foil bag, cut two 18 x 15-inch pieces of heavy-duty foil. Layer food on one piece, then cover with remaining piece and tightly seal.