Savory Baked Chicken and Potato Dinner

(9)
  4 reviews

4
boneless skinless chicken breasts (about 1 1/4 lb)
1/4
cup Dijon mustard
3/4
cup regular or reduced fat baking mix
1 1/2
lb small red potatoes, cut into fourths
1
medium bell pepper, cut into 1/2-inch pieces
1
medium red onion, cut into 16 wedges
Cooking spray
1/4
cup grated Parmesan cheese
1
teaspoon paprika

Directions

  1. 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  2. 2 Brush chicken with 2 tablespoons of the mustard, then coat with baking mix. Place 1 chicken breast in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
  3. 3 Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Notes

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Nutrition Information

Recipe Step Photos

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