Chicken, Potato and Vegetable Bake

By nancyjcanzi

Ingredients

• 6 boneless skinless chicken breasts (1-1/2 lb./675 g) 1-1/2 lb. (575 g) Yukon gold potatoes (about 3), peeled, coarsely chopped
• 3 carrots (1/2 lb./225 g), coarsely chopped or any other vegetable such as cauliflower or broccoli or peppers
• 1 onion, coarsely chopped
• 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Preparation

Step 1

HEAT oven to 400°F.

PLACE chicken and vegetables in large baking dish; drizzle with dressing. Cover.

BAKE 1 hour or until chicken is done (170ºF), uncovering after 50 min.

SPRINKLE with cheese.
kraft kitchens tipsSubstitutePrepare using sweet potatoes. SubstituteSubstitute red peppers for the carrots. nutritional information serving size = 1/6 recipe (273 g)per serving

Calories 240 Total fat 2.5 g Saturated fat 1 g Cholesterol 65 mg Sodium 330 mg Carbohydrate 23 g Dietary fibre 3 g Sugars 3 g Protein 29 g Vitamin A 60 %DV Vitamin C 40 %DV Calcium 4 %DV Iron 15 %DV Diabetes Food Choices1 Carbohydrates + 3 Meat & AlternativesNutrition BonusEnjoy this easy-to-make dish. As a bonus, it provides an excellent source of vitamin A from the carrots.