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Sheet-Pan Chicken and Veggies
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Sheet-Pan Chicken and Veggies

50 Minutes
15 Min Prep
50 Min Cook
Healthy Living
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.
What You Need
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4 servings
Original recipe yields 4 servings
2 lb. baking potatoes (about 4), cut into wedges
1 eggplant, sliced
1 onion, sliced
1 red pepper, cut into strips
1/4 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
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Let's Make It
1
Heat oven to 400°F.
2
Line 15x10x1-inch pan with foil; spray with cooking spray. Toss vegetables with 2 Tbsp. dressing; spread onto bottom of prepared pan.
3
Top with chicken; drizzle with remaining dressing.
4
Bake 40 min. or until potatoes are tender and chicken is done (165°F), topping with cheese after 35 min.
Kitchen Tips
Substitute
Prepare using green pepper.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 370mg
16%
Total Carbohydrates 55g
20%
Dietary Fibers 8g
29%
Sugars 9g
18%
Protein 29g
58%
Vitamin A
35%
Vitamin C
60%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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