Health library

Makes 4 servings.

Ingredients

1/2 cup prepared low-sodium Italian dressing

2 tablespoons lime juice

1 tablespoon chili powder

4 whole chicken legs with thighs, skin removed

5 medium potatoes, cut into 1 1/4-inch cubes

2 tablespoons water

1 red bell pepper, cut into 1 1/2-inch pieces

2 medium zucchini, cut into 3/4-inch thick slices

4 to 8 flour or corn tortillas, warmed (optional)*

Prepared salsa (optional)*

Directions

• In a small bowl, combine first 3 ingredients for marinade.
• Remove 1/4 cup and combine with chicken in resealable plastic bag.
• Turn to coat.
• Marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.
• Meanwhile, in microwave-safe dish, combine potatoes and water.
• Cover and microwave on high 9 to 10 minutes, or until just tender. Let cool.
• When potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10- to 12-inch skewers.
• Brush with remaining marinade.
• Remove chicken from plastic bag, and discard marinade from chicken.
• Grill chicken over medium-low to medium heat for 30 to 40 minutes, or until juices run clear, turning occasionally.
• About 10 minutes before chicken is done, add vegetables to grill, and reserve marinade.
• Grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.
• Serve chicken and vegetables with tortillas and salsa, if desired.

*Nutrition information does not include optional ingredients.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 482 calories (27 calories from fat), 14g total fat (3g saturated fat), 118mg cholesterol, 56g carbohydrates, 33g protein, 8g dietary fiber, 157mg sodium.

Source: Produce for Better Health Foundation