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
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
Heat oven to 400°F.
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
Mix chili sauce, sour cream, cumin and remaining garam masala until blended; brush half onto chicken. Turn chicken; brush with remaining chili sauce mixture.
Bake 30 min. or until chicken is done (165°F). Sprinkle with cilantro.
Serve with warm naan bread.
Cool, then refrigerate any leftovers up to 2 days. Reheat in microwave just before serving as part of a quick lunch.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
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.