Mediterranean Lemon Chicken and Potatoes

By David Hu

Today’s recipe is a great dish for people who don’t know how to cook or don’t have time. It’s completely self-contained so no messy pots or pans to clean up! And with just a handful of ingredients and 30 minutes to steam, you’ll be eating in no time.

Mediterranean Lemon Chicken and Potatoes

Ingredients:
• 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
• 1/3 cup quartered Kalamata olives (optional)
• 1/4 cup lemon juice
• 1 teaspoon dry oregano
• 1 teaspoon garlic salt
• 1/2 cup chopped tomato

Directions:
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. Makes 4 servings.

Note: Packets may also be baked at 400°F for 30 minutes instead of grilling.

Source: US Potato Board

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