Vidalia Chicken & Potatoes

Vidalia Chicken & Potatoes
Servings: 4 Prep 8 mins Cook 5 mins Grill 20 mins


  • 1 1/2 pounds red potatoes
  • 4 boneless, skinless chicken breast halves (5 ounces each)
  • 1 cup reduced-fat Vidalia onion dressing
  • 1 small red onion, cut in half and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Steamed sugar snap peas, if desired

Make It

1. Prepare charcoal grill with hot coals or heat gas grill to high.

2. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 11, chol. (mg): 82, sat. fat (g): , carb. (g): 44, fiber (g): 3, pro. (g): 37, sodium (mg): 609, Percent Daily Values are based on a 2,000 calorie diet.