2
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
8 skinless, boneless chicken thighs, or 4 skinless, boneless chicken breasts
1 green bell pepper
1 red bell pepper
1/2 small red onion
1/2 pint cherry tomatoes, or 2 plum tomatoes
1/4 cup balsamic vinegar
1 tbsp olive oil
1/4 tsp salt
Lightly oil grill and heat barbecue to medium. In a large bowl, stir garlic powder with paprika, salt, pepper and cayenne. Add chicken. Using your hands, rub seasonings into chicken until evenly coated. Core and seed peppers, then slice into thin strips. Place onion cut side down on a cutting board. Slice into thin strips. Leave cherry tomatoes whole. If using plum tomatoes, slice in half, then squeeze out seeds and juice and discard. Cut into strips.
Place a sheet of foil about 16 inches (40 cm) long on counter. Put peppers, onion and tomatoes in centre of foil. Drizzle with vinegar and oil. Sprinkle with salt. Cut another piece of foil the same size and lay overtop. Fold edges of foil pieces together to make a sealed pouch.
Place chicken and foil pouch on grill. Grill with lid closed until chicken is springy when pressed, about 6 to 8 minutes per side. Don't turn over pouch. Remove from grill to a platter. When cool enough to handle, open pouch carefully and scatter vegetables over chicken. Great with roasted or boiled potatoes.
Calories 162, Protein 15.8g, Carbohydrates 10.6g, Fat 6.5g, Fibre 1.6g, Sodium 357mg.
This fast take on a traditional French piperade is easy to make. We've wrapped the veggies in foil so they won't fall through the grill or need much attention. They're also great with beef and fish.
Enclose seasoned fish or chicken with sliced lemons or oranges in a foil packet. Baked or barbecued, they'll be moist, plus cleanup is a snap.