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