Lemon-Herb Chicken & Peppers Potato Bake Recipe

Name: Lemon-Herb Chicken & Peppers Potato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. baking potatoes, (about 3 medium), cut into thin wedges; 1 large red bell pepper, cut into strips; 1 cup fat-free reduced-sodium chicken broth; 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided; 1/4 cup fresh lemon juice, divided; 2 cloves garlic, minced; 1 tsp. dried oregano leaves; 4 small boneless skinless chicken breasts (1 lb.); 1/2 cup frozen peas; 1/4 cup KRAFT Grated Parmesan Cheese, divided

Servings: persons

1 lb. baking potatoes, (about 3 medium), cut into thin wedges
1 large red bell pepper, cut into strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1/4 cup fresh lemon juice, divided
2 cloves garlic, minced
1 tsp. dried oregano leaves
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese, divided

1
Heat oven to 400 degrees F.
2
Combine potatoes and peppers in 13x9-inch baking dish.
3
Add broth, 1/4 cup dressing and 2 Tbsp.
4
lemon juice; toss to coat.
5
Add garlic and oregano; mix lightly.
6
Cover.
7
Bake 40 min.
8
Meanwhile, pour combined remaining dressing and lemon juice over chicken in shallow dish; turn to evenly coat both sides of each breast.
9
Refrigerate 30 min.
10
to marinate.
11
Remove chicken from marinade; discard marinade.
12
Place chicken on top of potato mixture; top with peas and 2 Tbsp.
13
cheese.
14
Bake, uncovered, 20 min.
15
or until chicken is done (165 degrees F).
16
Sprinkle with remaining cheese.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. baking potatoes, (about 3 medium), cut into thin wedges, 1 large red bell pepper, cut into strips, 1 cup fat-free reduced-sodium chicken broth, 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided, and more.

Yes, Lemon-Herb Chicken & Peppers Potato Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Herb Chicken & Peppers Potato Bake

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