Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.
  • 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.
  • 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.