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Steps
1
Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
2
Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
3
Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
570
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
660mg
28%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
9g
Protein
47g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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