Chicken, Peppers and Onions

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat grill to medium-high.

4. In a small bowl, combine chili powder, cumin, garlic powder, onion powder and salt and pepper to taste; set aside.

5. Cut aluminum foil into 4 sheets, about 14x12 inches. Place 1 chicken breast into center of each foil sheet; evenly divide peppers, onion and jalapeños between the foil sheets, placing to side of chicken breast. Squeeze half a lime over the chicken and vegetables in each sheet; lightly sprinkle with spice mixture. Wash hands after handling raw chicken.

6. Wrap up packets, crimp edges together and wrap ends up, making sure not to wrap too tightly so that there is a little extra space inside for heat to circulate.

7. Place on grill, seam-side up, and grill until chicken is cooked through and a meat thermometer inserted into the center registers 165 degrees Fahrenheit, about 22 minutes. Remove from grill and let sit for 5 minutes.

8. Serve garnished with cilantro.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!