Recipe by Joy Howard of EatingWell.com

Serving size: 1 ⅓ cup

1 pound boneless, skinless chicken breast (about 2 large), cut into 1-inch cubes
5 cups peeled and cubed sweet potatoes (about 2 medium)

5 cups diced red bell peppers (about 2 small)
1 large red onion, sliced
1 clove garlic, minced
1 teaspoon salt

1 teaspoon chili powder

½ teaspoon ground cumin
½ teaspoon dried oregano

1 small lime, cut into 6 wedges

Cooking instructions: Preheat grill to medium-high. Cut six 12-inch lengths of heavy-duty foil. Coat each piece with cooking spray. Combine chicken, sweet potatoes, peppers, onion, garlic, salt, chili powder, cumin and oregano 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 right away (be careful of steam when opening the packets), with lime wedges.

(Nutrition Per Serving: 241 calories, 3g total fat, 1g saturated fat, 502mg Sodium, 34g carbohydrate, 7g fiber, 11g sugar, 20g protein)