Spanish Chicken Supper

Great recipe for the grill. Serve with your favorite rice dish or cooked black beans and a salad.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  medium  unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)
• 2  medium green peppers (2 cups) or 2  medium red bell peppers, chopped (2 cups)
• 1  large onion, coarsely chopped (1 cup)
• 12  large  pimento stuffed olives, coarsely chopped
• 1 (14 1/2ounce) can  diced tomatoes with garlic, undrained
• 1  tablespoon all-purpose flour
• 3  teaspoons chili powder
• 1  teaspoon salt
• 1 1⁄2 lbs  chicken breast tenders (not breaded)

Directions

1. Heat coals or gas grill for direct heat. Mix potatoes, bell peppers, onion, olives and tomatoes in large bowl.
2. Stir in flour, 2 teaspoons of the chili powder, and 1/2 teaspoons of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
3. Sprinkle remaining 1 teaspoons chili powder and 1/2 teaspoons 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.
4. Slide foil bag onto grill. Grill 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.