LEMON-HERB CHICKEN & PEPPERS POTATO BAKE

Lemon-Herb Chicken & Peppers Potato Bake image

Peas and red peppers add a nice touch of color to this simple and delicious Healthy Living chicken and potato bake.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb. baking potatoes, (about 3 medium), cut into thin wedges
1 large red bell pepper, cut into strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1/4 cup fresh lemon juice, divided
2 cloves garlic, minced
1 tsp. dried oregano leaves
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

Heat oven to 400ºF.
Combine potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Add garlic and oregano; mix lightly. Cover.
Bake 40 min. Meanwhile, pour combined remaining dressing and lemon juice over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Remove chicken from marinade; discard marinade. Place chicken on top of potato mixture; top with peas and 2 Tbsp. cheese. Bake, uncovered, 20 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g