Greek-Style Chicken with Cucumber-Yogurt Sauce

PREP: 20 MIN
COOK: 30 MIN
SERVES: 4

4 (1/4 pound) red potatoes, scrubbed, halved, and thinly sliced
1 small red bell pepper, cut into thin strips
1 small onion, thinly sliced
1 pound chicken tenders
2 garlic cloves, minced
3 tsp olive oil
2 tsp grated lemon zest
1/2 tsp dried oregano
1/4 + 1/8 tsp salt
5 TBSP lemon juice
3/4 plain fat-free yogurt
1 small cucumber, peeled, seeded, and chopped (or grated)
1 TBSP chopped flat-leaf parsley

1. Spray a vegetable grill topper with nonstick spray and place on the grill rack. Preheat the grill to medium-high. Tear off 4 (15 x 18 inch) sheets of heavy-duty foil and spray the centers with nonstick spray.

2. Combine the potatoes, bell pepper, and onion in a bowl; spray with nonstick spray. Spread on the grill topper and grill, turning, until almost tender, about 8 minutes; transfer to bowl. Add the chicken, half the garlic, 2 tsp of the oil, the lemon zest, the oregano, and 1/4 tsp of the salt to the bowl; toss.

3. Place 1/4 of the chicken mixture in the middle of each foil sheet; drizzle with 4 TBSP lemon juice. To close the packets, bring the two opposite long sides of the foil up to meet in the center; fold the edges over twice, making 1/2 inch wide folds, to seal tightly. Double-fold the open sides, making 1/2 inch wide folds, to seal tightly.

4. Place the packets on the grill rack and grill, covered, until the chicken is cooked through, about 20 minutes.

5. Meanwhile, combine the yogurt, cucumber, parsley, and the remaining 1 TBSP of lemon juice, 1 tsp oil, garlic, and 1/8 tsp salt in a serving bowl.

6. With a wide spatula, transfer the packets to a cutting board; carefully open, standing back to avoid steam. Transfer the chicken and vegetables to each of 4 plates and drizzle with the juices. Serve with the sauce.

Serving: 1/4 of chicken, generous 1 cup vegetables, 3 TBSP sauce = 6 points

p. 126, Sizzle It: 140 Tasty Grill Recipes

Cornmeal-Crusted Chicken with Corn-Tomato Ragout

PREP: 20 MIN
COOK: 20 MIN
SERVES: 4

4 ears of corn, husks and silk removed
1 red bell pepper, cut into 1/4-inch dice
1 tomato, cut into 1/4-inch dice
1/2 small vidalia onion, finely chopped (about 1/3 cup)
1 jalapeño pepper, seeded and minced
2 TBSP apple cider vinegar
1 TBSP chopped fresh parsley
2 tsp extra-virgin olive oil
3/4 tsp salt
1/8 tsp black pepper
1/4 cup cornmeal, preferably stone ground
1 tsp Cajun seasoning
4 (1/4 pound) skinless boneless chicken cutlets

1. Spray the grill rack with olive oil nonstick spray. Pre-heat the grill to medium-high.

2. To make the ragout, place the corn on the grill rack and grill, turning, until well marked, about 8 mins. Transfer the corn to a cutting board and let cool about 5 mins. With a long serrated knife, cut the kernels off the cobs and transfer to a serving bowl. Add the bell pepper, tomato, onion, jalapeño pepper, vinegar, parsley, oil, 1/4 tsp of the salt, and the black pepper; mix well.

3. Spray a large grill-safe nonstick skillet with nonstick spray and place on the grill rack to pre-heat (can also been done on the stove top). Mix together the cornmeal, Cajun seasoning, and remaining 1/2 tsp salt on a sheet of wax paper. Coat the chicken cutlets with the cornmeal mixture, pressing lightly so it adheres. Lightly spray the chicken on both sides with nonstick spray.

4. Add the chicken to the skillet and cook, turning, until lightly browned and cooked through, about 8 mins. Serve with the ragout.

***Served with Grilled Chiles Rellenos.

Chicken Enchilada Casserole

SERVES: 8
POINTS: 6
COOK TIME: 40 MINS

12 corn tortillas, cut into strips
3-4 cooked boneless, skinless chicken breast, shredded
2 7 oz cans of diced green chiles
3 cups fat free sour cream
1/2 tsp cumin
2 cup bag of fat free cheese (Mexican, or flavor to taste)

1. Pre-heat oven to 350 degrees.
2. Mix sour cream, cumin, chicken, chiles, and one cup of the cheese.
3. Spray a 9x13 casserole dish with nonstick spray. Layer first with the tortilla strips, then the sour cream mixture, etc. Sprinkle the remaining cup of cheese on top of the casserole.
4. Bake for 40 mins.

***Can be served with fresh salsa or pico de gallo.


PICO DE GALLO

1 garlic clove, chopped
1/4 tsp salt
1 pint grape tomatoes, halved
1 small red onion, finely chopped
1/4 cup chopped fresh cilantro
2 fresh or pickled jalapeño peppers, seeded and finely chopped
2 tsp lime juice

1. With the side of a large knife, mash the garlic with the salt until it forms a paste. Stir together the remaining ingredients with the garlic paste.

Chicken Kebabs with Corn and Zucchini Salad

HANDS-ON PREP: 20 MIN
COOK: 10 MIN
SERVES: 4

3 TBSP fresh lime juice
2 TBSP white-wine vinegar
2 tsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1 lb skinless, boneless chicken breasts, cut into 1 1/2 inch chunks
1-2 tsp chipotle chile powder
2 cups fresh or frozen corn kernels
1 zucchini, finely diced (about 1 1/2 cups)
1 small onion, chopped
3 TBSP chopped fresh cilantro
pinch cayenne

1. Combine the lime juice, vinegar, oil, garlic, and salt in a medium bowl. Transfer 3 TBSP of the mixture into a Ziploc bag; add the chicken and the chili powder. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 10 mins. Set the remaining lime juice mixture aside.

2. Spray the broiler rack with nonstick spray and preheat the broiler.

3. To make the salad, add the corn, zucchini, onion, cilantro, and cayenne to the reserved lime juice mixture; toss to coat. Cover and refrigerate until ready to serve, at least 10 mins. or up to 1 day.

4. Remove the chicken from the marinade; discard the marinade. Thread the chicken on to 4 (8 inch) metal skewers. Broil 4 inches from the heat until lightly browned on the outside and cooked through, about 3 1/2 minutes on each side. Serve the kebabs with the salad.

POINTS: 1 kebab with 3/4 cups of salad - 5 pts.