Sheet-Pan Chicken and Veggies - Kraft Recipes Top
Comida Kraft
Recipe Box

Sheet-Pan Chicken and Veggies

Prep Time
15
min.
Total Time
50
min.
Servings

4 servings

Have it all with our Sheet-Pan Chicken and Veggies. Sheet-Pan Chicken and Veggies includes eggplant, onion, red pepper and a layer of melted cheese.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Line 15x10x1-inch pan with foil; spray with cooking spray. Toss vegetables with 2 Tbsp. dressing; spread onto bottom of prepared pan.
  • Top with chicken; drizzle with remaining dressing.
  • Bake 40 min. or until potatoes are tender and chicken is done (165°F), topping with cheese after 35 min.

Special Equipment Needed

Substitute

Prepare using green pepper.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium

Nutrition Bonus

Need an idea for an easy-to-make meal? Try this delicious recipe that's low in calories, fat and sodium.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 410
Total fat 10g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 370mg
Carbohydrate 55g
Dietary fiber 8g
Sugars 9g
Protein 29g
% Daily Value
Vitamin A 35 %DV
Vitamin C 60 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Just made this for supper tonight. Just made this for supper tonight. We enjoyed it very much.
Date published: 2005-09-25
Rated 5 out of 5 by from I made this recipe for my maj group this week and got nothing but raves. I made this recipe for my maj group this week and got nothing but raves. This weekend I have to make it for a birthday party to feed 30 people. I know everyone will love it. This one goes in my permanent cookbook. Kathy in Wisconsin
Date published: 2008-03-14
Rated 3 out of 5 by from I really thought this was going to be excellent. I really thought this was going to be excellent. I had a heck of a time getting my potatoes to cook tender. Maybe if the potatoes turned out ok I would have liked this better. The chicken was very moist!
Date published: 2006-11-18
Rated 4 out of 5 by from Not a huge eggplant fan, but boy did the flavor in the chicken and how tender it was completely make... Not a huge eggplant fan, but boy did the flavor in the chicken and how tender it was completely make up for it. When I make it again, I'm going to skip the eggplant and maybe do squash or something else.
Date published: 2010-01-05
Rated 2 out of 5 by from I agree with the previous poster - you have to slice the potatoes thin. I agree with the previous poster - you have to slice the potatoes thin. Also, unless you really like eggplant, this may be a dish to skip.
Date published: 2006-10-07
Rated 4 out of 5 by from Next time I will heed the advise and pre-cook the potatoes a bit. Next time I will heed the advise and pre-cook the potatoes a bit. It was easy and delicious (and hardly any dishes to wash)!
Date published: 2009-04-28
Rated 3 out of 5 by from After reading the previous posts, I cooked the potatoes half-way in the microwave and this worked. After reading the previous posts, I cooked the potatoes half-way in the microwave and this worked.
Date published: 2007-05-07
Rated 3 out of 5 by from You need to slice the potatos very yhin or they do not fully cook in the same time as the chicken You need to slice the potatos very yhin or they do not fully cook in the same time as the chicken
Date published: 2006-04-14
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