This chicken, sweet potato and vegetable bake has got it all—with a little Parmesan cheese sprinkled on top for good measure.
What You Need
Original recipe yields 4 servings
3/4 lb. sweet potatoes (about 1 large or 2 small), peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
2 small yellow pepper s, chopped
1 small onion, chopped
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. dried basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400°F.
Place potatoes in 13x9-inch baking dish. Add 2 Tbsp. dressing; toss to coat. Bake 15 min. Meanwhile, toss peppers and onions with remaining dressing.
Remove baking dish from oven; push potatoes to sides of dish. Place chicken in center of dish. Combine mustard and basil; spread over chicken. Top evenly with pepper mixture.
Bake 30 min. or until chicken is done (165ºF) and vegetables are tender. Top with cheese.
Substitute red peppers for one or both of the yellow peppers.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* 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.