FOIL-WRAPPED GREEK CHICKEN

Fire up the grill! This is a great recipe for a light summer dinner. Very little clean-up afterwards, too.
I pre-cook the carrots, green beans, and potatoes slightly, because the chicken cooks faster.  Any other vegetables can be substituted.
These measurements are approximate and are for 1 serving.  Simply make as many packets as you need.  An easy way to do this is to cut up all of the ingredients and have each person assemble their own packet with the contents of their choice.
Also, if you prefer to use the oven, directions are included below.

1 boneless, skinless chicken breast, cut into 3 pieces
1 sliced carrot, 1/4" thick
1/4 cup fresh green beans
5 slices Yukon Gold potato, 1/4" thick
2 tbls red onion, chopped
1 tsp Olive oil
1/2 tsp Italian seasoning
1/4 tsp dried basil
1/4 tsp lemon pepper
2 tsp feta cheese
1/2 small tomato, chopped

Preheat grill to medium-low heat.  (If using oven, preheat to 400˚F)
Pre-cook carrots, green beans, and potatoes by steaming for 3 minutes or microwaving in covered casserole (add 1 tsp water) for 2-3 minutes, or until tender-crisp.  Drain well.
Cut a piece of aluminum foil approximately 18" long for each packet.  Spray an 8" circle of nonstick spray in the center of each packet.  Sprinkle half of the onion on the foil.  Top with chicken.  Drizzle with 1/2 tsp olive oil and sprinkle with half of the spices.  Top with carrots, green beans, potato slices, and remaining red onion.  Drizzle with remaining olive oil and sprinkle with remaining spices.  Pull short ends of foil together & fold over 2-3 times, crimping tightly.  Fold long ends in next, crimp tightly, but be sure to leave some room for heat circulation inside the packet. 
Place a double thickness of foil on the grill.  Place packet on top of foil.  Close grill lid, and grill 10-14 minutes.  (If cooking in oven, place packet on a cookie sheet, and cook for 20-25 minutes.)  To check for doneness, remove packet from grill.  Open foil (VERY CAREFULLY to avoid a steam burn!) and pierce chicken with sharp knife. Once chicken is cooked through and tender, remove packet from grill.  Top with feta cheese and tomatoes.  Loosely close packet again for about 2 minutes to soften cheese and warm tomatoes. Empty onto plate, or eat right out of the packet (especially fun for kids!). 

SESAME GREEN BEANS

If you're a fan of sesame seeds, as I am, you will love this idea for serving fresh green beans.  It's simple and delicious--a great way to savor those summer green beans!

1/2 tbls olive oil
1 tbls sesame seeds
1 lb fresh green beans, washed and patted dry
1/4 cup low-sodium chicken broth
sea salt and freshly ground black pepper, to taste

Heat oil in a large skillet over medium heat.  When hot, add sesame seeds, stirring occasionally.  When seeds begin to darken (about 2 minutes), stir in green beans.  Stir-fry green beans until they turn bright green. 
Pour in chicken broth and cover.  Reduce heat to simmer.  Cook until beans are tender-crisp, 5 to 10 minutes.  Uncover & cook until liquid is absorbed.
Season with salt and pepper as desired, and serve immediately.

Serves 4
Per serving:
Cals: 64
Fat: 3.0g
Chol: 0
Sodium: 159mg
Carbs: 8.8g
Fiber: 4.2g
Sugars: 1.6g
Protein: 2.6g