Easy Baked Chicken and Potato Dinner

  • Prep 15 min
  • Total 50 min
  • Ingredients 8
  • Servings 4

Ingredients

4
bone-in chicken breast halves, skin removed
3
medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
1
medium red or green bell pepper, cut into 1x1/2-inch pieces
1
medium onion, cut into 8 wedges
2
tablespoons margarine or butter, melted
1/4
cup grated Parmesan cheese
1
teaspoon garlic powder
1
teaspoon paprika

Steps

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  • 1
    Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
  • 2
    Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
  • 3
    Bake at 400°F. for 30 to 35 minutes or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

Notes









Tips

Expert Tips

Russet and Idaho baking potatoes, both mealy-textured, are preferred for baking. Waxy-textured potatoes, such as red-skinned and Yukon gold varieties, have a firmer consistency that's better for boiling and salads.

Use cubed zucchini or yellow summer squash, or both, in place of the bell pepper.

Sprinkle each serving with minced fresh parsley and chives.

Serve with tomato and lettuce salad and whole-grain rolls.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
80mg
27%
Sodium
260mg
11%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
33g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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