Combine potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Cover. Bake 40 min.
Meanwhile, mix remaining dressing and lemon juice until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture in baking dish; top with remaining ingredients. Bake, uncovered, 20 min. or until chicken is done (165ºF).
Serve with a tomato, cucumber and onion salad drizzled lightly with additional dressing.
Garnish with 1/4 cup pitted kalamata olives just before serving.
How to Store Potatoes
The best way to store potatoes is in a ventilated container in a dry dark place. Avoid storing potatoes with onions since the potatoes readily absorb odors.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 7g
* 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.