Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 mg

Tuna Niçoise Casserole

To make a classic salad from the south of France a bit heartier for a weeknight family meal, we've transformed a tuna Niçoise into a stove top couscous casserole.

Photo: Jodi Pudge

By Jeanette Hurt

Serves: 8
Hands-on time: 30 minutes
Total time: 30 minutes

INGREDIENTS:

• 2 cups couscous
• 8 small red potatoes, cut into halves, or 4 large red potatoes, cut into quarters
• 2 6-oz pouches or cans unsalted water-packed tuna
• 1/2 lb frozen green beans, thawed
• 1/2 cup pitted Kalamata olives, sliced
• Juice and zest of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp white onion, finely diced
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar
• 2 tsp extra-virgin olive oil
• 2 tsp fresh flat-leaf parsley, minced
• Sea salt and fresh ground black pepper, to taste
• Olive oil cooking spray

INSTRUCTIONS:

1. Cook couscous according to package directions.
2. Over medium-high heat, bring a medium-size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.
3. In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.
4. Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and saute tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.

Nutrients per serving (1 cup Tuna Niçoise Casserole): Calories: 430, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 70 g, Fiber: 11 g, Sugars: 4 g, Protein: 25 g, Sodium: 350 mg, Cholesterol: 15 m
g

Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 m
g