Greek-Style Chicken with Cucumber-Yogurt Sauce

By marck

This recipe requires use of the barbecue grill. It's a Weight Watchers recipe -- 6 points per serving. We are definitely going to try this recipe in pita pockets -- it would be heavenly.

Yield: 1/4 of the chicken and 1 cup vegetables, with 3 tablespoons of the sauce.

Ingredients

• 4 (1/2-lb) red potatoes, scrubbed, halved, and thinly sliced
• 1 small red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• 1 lb chicken tenders
• 2 garlic cloves, minced
• 2 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 C plain yogurt
• 1 small cucumber, peeled, seeded and grated
• 1 Tbsp chopped flat-leaf parsley

Preparation

Step 1

1. Spray a vegetable grill topper with olive oil nonstick spray and place on the grill rack. Preheat the grill to medium-high or prepare a medium-high fire using the direct method. Tear off 4 (15 x 18-inch) sheets of heavy-duty foil and spray the centers with olive oil 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 (even with hot coals, this took me 16-20 minutes); transfer to bowl. Add the chicken, half the garlic, 2 teaspoons of the oil, the lemon zest, oregano, and 1/4 teaspoon of the salt to the bowl; toss.

3. Place one-fourth of the chicken mixture in the middle of each foil sheet; drizzle with 4 tablespoons of the 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 tablespoon lemon juice, 1 teaspoon oil, garlic, and 1/8 teaspoon salt in a serving bowl.

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