As soon as the warm weather arrives, I love to bring out the barbecue for complete and tasty recipes like this one! This protein- and fiber-rich meal is perfect for a quick weeknight dinner or a night in with friends. The grilled chicken, colorful vegetables, and creamy sauce are always a hit. I like to pair this dish with a Kombucha Sangria mocktail for a drink that adds a touch of festivity to my meal.
Preparation
15
min
Cooking
30
min
Portion
4
Ingredients
Papillotes
- 3 medium russet potatoes, cubed
- 15 ml (1 tbsp) olive oil
- Salt and pepper, to taste
- 2 bell peppers of different colors, cut into chunks
- 250 ml (1 cup) cherry tomatoes
- 2 garlic cloves, thinly sliced
Chicken and Eggplant
- 2 boneless chicken breasts (about 450 g / 1 lb), halved lengthwise
- 15 ml (1 tbsp) poultry seasoning*
- 1 eggplant, sliced
- Oil spray
Creamy Sauce
- 60 ml (1/4 cup) crumbled light feta cheese
- 30 ml (2 tbsp) 0% fat plain Greek yogurt
- 15 ml (1 tbsp) sesame butter (tahini)
- 2 bunches (40 g) fresh herbs (basil, coriander)
- 60 ml (¼ cup) lemon juice
Preparation
- Preheat the barbecue to 200 °C (400 °F).
- In a bowl, toss the diced potatoes with olive oil, salt and pepper. Place on a sheet of aluminum foil and seal to form a packet. Place on the barbecue grill, reduce heat to medium, and cook for 30 minutes, turning halfway through, until golden and tender.
- In another bowl, toss the peppers, cherry tomatoes and garlic with salt and pepper. Transfer to another foil packet. Place the vegetable packet on the upper grill rack 10 to 15 minutes before the potatoes are done.
- Season the chicken breasts with poultry seasoning, salt and pepper. Lightly oil the barbecue grill.
- Grill the chicken for 6 to 8 minutes per side or until the internal temperature reaches 74 °C (165 °F).
- Spray the eggplant rounds lightly with oil, season, and grill for 3 to 4 minutes per side.
- In a blender, purée the yogurt, feta, tahini, fresh herbs and lemon juice until smooth. Chill until ready to serve.
- Serve the grilled chicken with the vegetable foil packets, eggplant rounds and creamy herb sauce.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
You can prepare the sauce ahead of time and refrigerate it in an airtight container for up to 5 days.
*Use a certified gluten-free spice blend for a gluten-free meal.
