January 11, 2022 | Stephanie Ouellette Ingredients: 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.) 2 medium sweet potatoes, peeled and cubed 1 bunch thin asparagus, trimmed ½ cup cherry tomatoes, sliced 1 clove garlic, minced 1 Tbsp fresh rosemary 1/2 teaspoon salt ½ teaspoon black pepper Directions: Preheat grill to medium-high. Cut six 12-inch lengths of heavy-duty foil. Coat each piece with cooking spray. Combine chicken, sweet potatoes, asparagus, tomatoes, garlic, rosemary, salt, and black pepper in large bowl; stir to coat thoroughly. Evenly divide the chicken mixture among the foil sheets (place on the side coated with cooking spray). Gather together the long ends of each foil piece, then fold up its open ends to form a packet. Cook until the vegetables are tender and lightly charred, turning halfway through, about 20 minutes total. Serve hot. Serving Size: 1 1/3 cups Per Serving: 240 calories; 2.5 grams fat, 250 mg sodium, 33 grams carbohydrates, 7 grams fiber, 21 grams protein