LEMON CHICKEN

1 Cup lowfat sour cream

1 tablespoon minced fresh dill

1 teaspoon lemon pepper seasoning

1 teaspoon lemon zest

4 boneless, skinless chicken breast halves

 

Preheat oven to 425

 

Combine sour cream, dill lemon pepper, and lemon zest in a small bowl.

 

Spray a medium casserole dish with non-stick spray.

Spoon l/4 of the lemon-dill sauce over bottom. Arrange chicken breasts on top in a single layer.
Pour remaining sauce over chicken.  Spread evenly.

 

Bake uncovered for 30-35 minutes, until chicken is tender and no longer pink

 

Makes 4 servings

 

 

 

 

GRILLED VEGGIES

 

1 Medium zucchini, cut into l/2 inch thick slices

l small eggplant (about l/2 pound), upeeled, cut into 1 inch cubes

6 small red potatoes, unpeeled, cut into l/4 inch thick slices

 l medium  red onion, cut into rings

1 yellow, orange or red bell pepper, seeded cut into 1 inch chunks

1 tablespoon olive oil

½ cup crumbled feta cheese (2 ounces)

3 cloves garlic, minced

1 teaspoon each dried rosemary and dried basil

l/4 teaspoon black pepper

6 12 x 15 inch pieces aluminium foil

 

Prepare BBQ medium heat setting

Combine all ingredients in a large bowl and mix well to evenly distribute seasonings.

Spray foil sheets with non-stick spray.  Place equal amounts of vegetable mixture in the center of each foil sheet.  Fold up sides to create a loosely sealed pouch (you’ll want the steam to be able to escape)

 

Place packets on grill and close lid.  Cook for 30-35 minutes, until potatoes are tender. Serve immediately.

 

Makes  6 servings.