Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.2
- Total Fat: 6.1 g
- Cholesterol: 67.2 mg
- Sodium: 362.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.2 g
- Protein: 29.4 g
View full nutritional breakdown of Chicken Tater Veggie Bake calories by ingredient
Chicken Tater Veggie Bake
Submitted by: SERENDIPITYFR0GIntroduction
Enjoy this easy-to-make, low-calorie, low-fat dish. As a bonus, it's rich in vitamin A from the carrots.Thank you Kraft Foods! Enjoy this easy-to-make, low-calorie, low-fat dish. As a bonus, it's rich in vitamin A from the carrots.
Thank you Kraft Foods!
Number of Servings: 6
Ingredients
-
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 lb. Yukon gold potatoes (about 3), peeled, cubed
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
3/4 cup Zesty Italian Dressing
2 Tbsp. Grated Parmesan Cheese
Tips
Directions
1. Heat oven to 400°F.
2. Place chicken and vegetables in large baking dish; drizzle with dressing.
3. Bake 1 hour or until chicken is done (165ºF).
4. Sprinkle with cheese.
Serving Size: 1 chicken breast = serving divide evenly, the veggies
Number of Servings: 6
Recipe submitted by SparkPeople user SERENDIPITYFR0G.
2. Place chicken and vegetables in large baking dish; drizzle with dressing.
3. Bake 1 hour or until chicken is done (165ºF).
4. Sprinkle with cheese.
Serving Size: 1 chicken breast = serving divide evenly, the veggies
Number of Servings: 6
Recipe submitted by SparkPeople user SERENDIPITYFR0G.
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