Vidalia Chicken & Potatoes

Makes 4
Prep 8 m
Cook 5 m
Grill 20 m



  1. 1 of 4 Prepare charcoal grill with hot coals or heat gas grill to high.
  2. 2 of 4 Slice red potatoes crosswise into 1/8-inch-thick coins. Place in medium-size glass bowl, cover with plastic wrap and microwave on high for 5 minutes. Meanwhile, place chicken breasts in 1/3 cup of the dressing, turn to coat and let sit 15 minutes at room temperature.
  3. 3 of 4 Add onion slices to potatoes and toss with remaining 2/3 cup dressing. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cut four 10-inch-long pieces of heavy-duty foil. Generously coat centers of foil pieces with cooking spray. Divide potato mixture among foil pieces. Create a packet, tightly sealing top edges. Place on grill; cook 10 minutes. Flip over packets; cook 10 minutes more.
  4. 4 of 4 Remove chicken from dressing, shaking off excess. Sprinkle with remaining salt and pepper. Grill on high heat about 3 to 5 minutes per side, or until done. Serve chicken and potatoes with sugar snap peas, if desired. Makes 4 servings.
Nutrition Information for Vidalia Chicken & Potatoes
Servings Per Recipe: 4
Per Serving: 3 g fiber, 609 mg sodium, 433 kcal cal., 37 g pro., 44 g carb., 11 g Fat, total, 82 mg chol., 0 g sat. fat