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Crispy 'Fried' Chicken with Roasted Vegetables
Crispy "Fried" Chicken with Roasted Vegetables

Crispy 'Fried' Chicken with Roasted Vegetables

5 Review(s)
Healthy Living
Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
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4 Servings
Servings
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 large sweet potato (3/4 lb./340 g), peeled, cut into 3/4-inch chunks
3/4 lb. (340 g) Brussels sprouts, trimmed, cut lengthwise in half
1/2 cup sliced red onions
3 Tbsp. Kraft Extra Virgin Olive Oil Fig Balsamic Dressing, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1 pouch Shake'N Bake Extra Crispy Original Coating Mix
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How do I make it ?
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Step 1
Toss vegetables with 2 Tbsp. dressing.
Step 2
Coat chicken with coating mix as directed on package; place on centre of parchment-covered rimmed baking sheet. Surround with vegetables.
Step 3
Bake 30 to 35 min. or until chicken is done (170ºF) and vegetables are caramelized, stirring vegetables after 20 min. Transfer chicken to plate; toss vegetables with remaining dressing. Serve chicken with vegetables.
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Substitute
Substitute 1/2 lb. (225 g) trimmed fresh green beans or 2 chopped green peppers for the Brussels sprouts.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 1 g
5 %
Cholesterol 65 mg
Sodium 290 mg
12 %
Total carbohydrate 31 g
Dietary fibre 5 g
20 %
Sugars 10 g
Protein 30 g
Vitamin A
140 %
Vitamin C
130 %
Calcium
6 %
Iron
20 %
Servings
4 servings, 1/4 recipe (221 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.
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