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