1 package crumbled basil-and-tomato feta cheese (4 ounces)
2 tablespoons grated lemon peel
1 teaspoon dried oregano leaves
4 skinless chicken breasts (about 1-1/4 pounds)
4 plum (Roma) tomatoes, each cut into 3 slices
1 small red onion, finely chopped (1 cup)
20 pitted kalamata olives
For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170 degrees F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.
Per Serving: cal. (kcal) 290, Fat, total (g) 13, chol. (mg) 115, sat. fat (g) 6, carb. (g) 7, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 729, vit. C (mg) 6, sodium (mg) 540, calcium (mg) 202, iron (mg) 2, Vegetables () 1, Lean Meat () 4, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet