Put down the Chinese take-out menu. This super-easy baked chicken and veggie dish is packed with Asian flavors and needs just 10 minutes of prep.
What You Need
Original recipe yields 4 servings
1/4 cup HEINZ Tomato Ketchup
3 Tbsp. hoisin sauce
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (1 lb.) baby carrots, cut in half
1/2 lb. fresh asparagus spears, cut into 2-inch lengths
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1 Tbsp. chopped fresh mint
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Let's Make It
Heat oven to 375°F.
Mix ketchup and hoisin sauce until blended.
Coat chicken with ketchup mixture. Place chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Drizzle dressing over chicken and vegetables.
Bake 18 to 20 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning chicken after 10 min. Sprinkle with mint.
For a touch of heat, prepare recipe using HEINZ Ketchup Blended with Sriracha Flavor.
Serve with jasmine or brown rice.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 5g
* 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.