Main dishes

Roasted Chicken & Vegetables with Chipotle Mac & Cheese

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Roasted Chicken & Vegetables with Chipotle Mac & Cheese recipe

photo by:kraft

Roasting vegetables and chicken at the same time saves both time and energy.

time

prep:

10 min

total:

35 min

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.)

1/3

cup KRAFT Zesty Italian Dressing, divided

large zucchini, cut into 1-inch-thick slices

large red bell pepper, cut into 1-inch cubes

small onion, quartered

pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

canned chipotle pepper in adobo sauce, chopped

Make It

HEAT oven to 450°F.

COVER 2 baking sheets with foil; spray lightly with cooking spray. Toss chicken with half the dressing in medium bowl. Combine next 3 ingredients and remaining dressing. Place chicken and vegetables on prepared baking sheets.

BAKE 25 min. or until chicken is done (165°F) and vegetables are tender, turning vegetables after 15 min.

MEANWHILE, prepare Dinner as directed on package using the Light Prep directions. Stir in chipotle peppers. Serve with chicken and vegetables.

Kraft Kitchens Tips

Use Your Grill

Cut chicken into 1-inch cubes. Thread chicken and vegetables onto skewers; place in shallow dish. Pour dressing mixture over skewers. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade. Grill skewers on medium-high heat 8 to 10 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning occasionally.

Substitute

Substitute any of your favorite cut-up fresh vegetables, such as asparagus and squash, or tomatoes for some or all of the listed vegetables.

servings

total:
4 servings

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

carb choices

carb choices:
3

diet exchange

2-1/2 Starch + 2 Vegetable + 3 Meat (L) + 1-1/2 Fat

nutrition bonus

This low-calorie, low-fat meal not only has great flavor from the chipotle peppers, but it's also a good source of vitamin C from the combination of zucchini and red peppers.

nutritional info per serving

per serving

Calories

450

Total fat

13 g

Saturated fat

4 g

Cholesterol

80 mg

Sodium

730 mg

Carbohydrate

48 g

Dietary fiber

4 g

Sugars

12 g

Protein

34 g

Vitamin A

40 %DV

Vitamin C

70 %DV

Calcium

15 %DV

Iron

20 %DV

Healthy Living Information