Roasting vegetables and chicken at the same time saves both time and energy.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/3 cup KRAFT Zesty Italian Dressing, divided
2 large zucchini, cut into 1-inch-thick slices
1 large red bell pepper, cut into 1-inch cubes
1 small onion, quartered
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 canned chipotle pepper in adobo sauce, chopped
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Let's 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.
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 any of your favorite cut-up fresh vegetables, such as asparagus and squash, or tomatoes for some or all of the listed vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.