Chicken, Peppers and Onions

Directions

1. Wash hands with soap and water.
2. Preheat grill to medium-high.
3. In a small bowl, combine chili powder, cumin, garlic powder, onion powder and salt and pepper to taste; set aside.
4. 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.
5. 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.
6. Place on grill, seam-side up, and grill for 22 minutes, or until chicken is cooked through and a meat thermometer inserted into the center registers 165 degrees Fahrenheit. Remove from grill and let sit for 5 minutes.
7. Serve garnished with cilantro.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!