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
