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

Chicken and potato fiesta grill