Grilled Spanish Chicken Supper

Dairy Free
Health score
24%
Grilled Spanish Chicken Supper
30 min.
6
254kcal

Suggestions


Welcome to a culinary adventure that brings the vibrant flavors of Spain right to your dinner table! Our Grilled Spanish Chicken Supper is not only a feast for the senses but also a wholesome, dairy-free option that everyone will love. Perfectly balanced and ready in just 30 minutes, this dish is ideal for busy weeknights or casual gatherings with friends and family.

Imagine succulent chicken breast tenders grilled to perfection, nestled atop a colorful medley of roasted potatoes, bell peppers, and zesty olives. The addition of diced tomatoes with roasted garlic infuses the dish with a rich, savory depth that will have your taste buds dancing. With a delightful blend of chili powder and just the right amount of salt, each bite is a celebration of flavor.

This recipe serves six, making it a fantastic choice for family meals or entertaining guests. At only 254 calories per serving, you can indulge without the guilt. The combination of protein, healthy fats, and carbohydrates ensures that you’ll feel satisfied and energized. So fire up the grill, gather your loved ones, and enjoy a deliciously simple yet impressive meal that showcases the best of Spanish cuisine!

Ingredients

  • medium baking potatoes unpeeled cut into 1/2-inch cubes (4 cups)
  • cups bell pepper green red chopped
  • cup onion coarsely chopped
  • 12 large pimientos coarsely chopped
  • 14.5 ounces tomatoes diced with roasted garlic, undrained canned
  • tablespoon flour all-purpose
  • teaspoons chili powder 
  • teaspoon salt 
  • 1.5 pounds chicken breast (not breaded)

Equipment

  • bowl
  • baking sheet
  • grill
  • aluminum foil

Directions

  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.
  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. 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 Facts

Calories254kcal
Protein43.68%
Fat11.92%
Carbs44.4%

Properties

Glycemic Index
40.29
Glycemic Load
16.56
Inflammation Score
-7
Nutrition Score
22.51391313387%

Flavonoids

Apigenin
0.01mg
Luteolin
2.36mg
Isorhamnetin
1.34mg
Kaempferol
0.21mg
Myricetin
0.03mg
Quercetin
6.85mg

Nutrients percent of daily need

Calories:253.59kcal
12.68%
Fat:3.38g
5.21%
Saturated Fat:0.75g
4.69%
Carbohydrates:28.36g
9.45%
Net Carbohydrates:24.56g
8.93%
Sugar:4.76g
5.28%
Cholesterol:72.57mg
24.19%
Sodium:641.74mg
27.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.9g
55.8%
Vitamin B6:1.46mg
73.14%
Vitamin C:57.8mg
70.05%
Vitamin B3:13.89mg
69.46%
Selenium:37.55µg
53.64%
Phosphorus:332.16mg
33.22%
Potassium:1143.11mg
32.66%
Vitamin B5:2.11mg
21.14%
Manganese:0.36mg
18.02%
Magnesium:71.06mg
17.77%
Vitamin B1:0.24mg
16.27%
Fiber:3.8g
15.18%
Iron:2.5mg
13.89%
Vitamin B2:0.22mg
13.2%
Vitamin A:649.14IU
12.98%
Copper:0.24mg
12.2%
Folate:37.67µg
9.42%
Vitamin K:9.18µg
8.74%
Vitamin E:1.28mg
8.53%
Zinc:1.23mg
8.2%
Calcium:55.72mg
5.57%
Vitamin B12:0.23µg
3.78%