• 1-1/4 lbs. red potatoes, cut into 2 inch chunks
• 2 tsp. olive oil
• 4 skewers
• 2 plum tomatoes, seeded and diced
• 3-1/2 Tbs. oil cured black olives, pitted and coarsely chopped
• 1 small lemon, peel grated, 2 tsp. juice reserved
• 1 Tbs. plus 1 tsp. parsley, chopped
• 1 tsp. lemon pepper seasoning
• 4 chicken breast halves, about 1/4 lb. each

Prepare grill. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers. Combine tomatoes, next 3 ingredients and salt and pepper to taste in a bowl and set aside.

Rub lemon pepper into both sides of chicken. Grill chicken about 5 minutes per side for medium done meat. Place skewered potatoes on grill after chicken has been cooking 5 minutes. Grill potatoes 5-7 minutes, turning occasionally, or until lightly browned and heated through. Arrange chicken and potatoes on plates. Spoon tomato mixture over potatoes and serve.

Per serving: calories 360, fat 5.7g, 14% calories from fat, cholesterol 106mg, protein 45.8g, carbohydrates 30.7g, fiber 3.8g, sugar 4.6g, sodium 248mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 1.4, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: Cabernet Sauvignon, Gewürztraminer, or Burgundy.