Ingredients:

• 3 tablespoons barbeque sauce
• 4 small boneless, skinless chicken breast halves (1 pound)
• 2 small unpeeled red potatoes, thinly sliced
• 1 red or green bell pepper, seeded and sliced
• 1 green onion, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded reduced-fat Cheddar cheese

Directions:
Preheat oven to 375 degrees Fahrenheit

Place a foil sheet, approximately 12 x 12 inches, on a work surface.  Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet.  Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken.  Top with a quarter of the potato, bell pepper and onion.  Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents, make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets.  Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot).  Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted.  With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

*Combine yogurt, cilantro and cumin. Chill until needed.
Directions:

Yield: 4 servings

Nutrition facts per serving:
 

Calories	290
Total Fat	4.5 g
Saturated Fat	2.5 g
Cholesterol	75 mg
Sodium	630 mg
Calcium	20% Daily Value
Protein	38 g (10 g dairy protein)
Carbohydrates	21 g
Dietary Fiber	2g