Herb Baked Chicken & Vegetables
Prep Time 20min.
Total Time 45min.
Servings 4 servings, 1/4 recipe (330 g) each
INGREDIENTS
2 zucchini, cut into 1-inch-thick slices
1 large red onion, cut into 8 wedges
2 tsp. oil
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
2 Tbsp. pesto
4 small boneless skinless chicken breasts (1 lb./450 g)
1 cup cherry tomatoes
DIRECTIONS
Heat oven to 425ºF.
Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.
Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.
Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.
Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.
Serving Size 4 servings, 1/4 recipe (330 g) each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 70mg
Sodium 310mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 6g
(SOURCE)
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