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Baked Indian-Style Chicken and Veggies
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Baked Indian-Style Chicken and Veggies

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Healthy Living
Bring some excitement to the table with Baked Indian-Style Chicken and Veggies. Gram masala, cumin and chili sauce give this Indian-style chicken its kick.
What You Need
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4 servings
Original recipe yields 4 servings
3 cups small cauliflower florets
3 cups peeled sweet potato chunks (3/4 inch)
3 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1/2 tsp. garam masala, divided
4 small boneless skinless chicken breasts (1 lb.)
1/3 cup HEINZ Chili Sauce
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. ground cumin
1 Tbsp. chopped fresh cilantro
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Let's Make It
1
Heat oven to 400°F.
2
Toss vegetables with dressing and 1/4 tsp. garam masala in large bowl; spread onto 2/3 of foil-lined rimmed baking sheet. Place chicken, top sides down, on prepared baking sheet next to vegetables
3
Mix chili sauce, sour cream, cumin and remaining garam masala until blended; brush half onto chicken. Turn chicken; brush with remaining chili sauce mixture.
4
Bake 30 min. or until chicken is done (165°F). Sprinkle with cilantro.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with warm naan bread.
Tip 2
Note
Cool, then refrigerate any leftovers up to 2 days. Reheat in microwave just before serving as part of a quick lunch.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 450mg
20%
Total Carbohydrates 32g
12%
Dietary Fibers 5g
18%
Sugars 11g
22%
Protein 21g
42%
Vitamin A
480%
Vitamin C
4%
Calcium
6%
Iron
6%
* 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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