Barbecue sauce and chili powder team up to give this one-pan roasted main dish loads of flavour.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) small red potatoes (about 8), quartered
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1-1/2 tsp. chili powder, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Kraft Original BBQ Sauce
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat oven to 400ºF.
Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min.
Stir potatoes; push to sides of pan. Place chicken in single layer in centre of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
Bake 20 min. or until chicken is done (170ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.
Kraft Kitchen Tips!
Using one pan to roast the potatoes along with the chicken makes for speedy cleanup.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 70 mg
Sodium 510 mg
Carbohydrate 25 g
Fibre 2 g
Sugars 7 g
Protein 29 g
4 servings, 1/4 recipe (208 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.