Grilling Season’s not over yet! Try this delicious mix of chicken, potatoes, and vegetables, with just the right amount of seasoning.
Recipe adapted from the US Potato Board.
There’s no reason you can’t add other vegetables you like to this dish. Try it with some sweet red and yellow bell peppers, zucchini, or corn. Adding more vegetables brings color and flavor to this dish, not to mention fiber, vitamins, and anti-oxidants! To decrease the sodium content further, look for low sodium reduced-fat vinaigrette dressing.
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. Yukon Gold potatoes, cut into 3/4-inch cubes
1 medium onion, coarsely chopped
1/2 cup reduced-fat Greek or olive oil vinaigrette
1/4 cup lemon juice
1 tsp dry oregano
1 tsp minced garlic
1/2 cup chopped tomato
Mix all ingredients except tomatoes in a large bowl. Place equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate.
Grill over medium heat for about 25 to 30 minutes or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amounts of tomato over each.
Note: Packets may also be baked at 400°F for 30 minutes instead of grilling.
Per serving: 310 calories, 3.5 g total fat, 1 g saturated fat, 32 g carbohydrates, 43 g protein, 4 g fiber, 480 mg sodium, 573 mg potassium, 56 mg magnesium