Southwest Chicken and Corn Recipe

Name: Southwest Chicken and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon flour; 6 -8 chicken breasts, thawed or frozen; 1 red pepper, cubed; 1 green pepper, cubed; 1 onion, cut in eights; 4 ears corn, cut in halves; 2 teaspoons garlic salt; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon oregano; 1 teaspoon pepper

Servings: persons

1 tablespoon flour
6 -8 chicken breasts, thawed or frozen
1 red pepper, cubed
1 green pepper, cubed
1 onion, cut in eights
4 ears corn, cut in halves
2 teaspoons garlic salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon pepper

1
Open Reynolds Hotbag.
2
In a small bowl mix together garlic salt, chili powder, cumin, oregano, and pepper.
3
Spread flour into the bottom of the bag.
4
Layer chicken on the bottom of the bag.
5
Sprinkle half of the seasoning mixture onto the chicken.
6
Layer on the vegetables.
7
Sprinkle the other half of the seasoning mixture onto the vegetables.
8
Seal the bag with a double fold, leaving enough room for air to circulate inside the bag.
9
Grill over medium heat for 30- 40 minutes.
10
(--Or bake in the oven at 375 degrees for 45- 55 minutes.
11
).

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon flour, 6 -8 chicken breasts, thawed or frozen, 1 red pepper, cubed, 1 green pepper, cubed, and more.

Yes, Southwest Chicken and Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Chicken and Corn

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