Best Chicken Potato And Vegetable Bake Recipes

CHICKEN, SWEET POTATO AND VEGETABLE BAKE

Chicken, Sweet Potato and Vegetable Bake image

This chicken, sweet potato and vegetable bake has got it all-with a little Parmesan cheese sprinkled on top for good measure.

Provided by My Food and Family

Categories Home

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 lb. sweet potatoes (about 1 large or 2 small), peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
2 small yellow peppers, chopped
1 small onion, chopped
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. dried basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400°F.
Place potatoes in 13x9-inch baking dish. Add 2 Tbsp. dressing; toss to coat. Bake 15 min. Meanwhile, toss peppers and onions with remaining dressing.
Remove baking dish from oven; push potatoes to sides of dish. Place chicken in center of dish. Combine mustard and basil; spread over chicken. Top evenly with pepper mixture.
Bake 30 min. or until chicken is done (165ºF) and vegetables are tender. Top with cheese.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

CHICKEN, POTATO AND VEGETABLE BAKE

Chicken, Potato and Vegetable Bake image

Make and share this Chicken, Potato and Vegetable Bake recipe from Food.com.

Provided by alyseepoo

Categories Healthy

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 small boneless skinless chicken breasts, cut into slices
3 medium potatoes, peeled and cubed
3 carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup zesty Italian dressing
1 tablespoon oregano

Steps:

PREHEAT oven to 400°F
Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing and sprinkle with oregano.
BAKE 1 hour or until chicken is cooked through.

Nutrition Facts : Calories 318, Fat 10, SaturatedFat 1.8, Cholesterol 68.4, Sodium 590.6, Carbohydrate 26.6, Fiber 3.5, Sugar 5.5, Protein 30