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Herb Baked Chicken & Vegetables
Herb Baked Chicken & Vegetables

Herb Baked Chicken & Vegetables

7 Review(s)
Healthy Living
Cook Minutes 45 Min
Prep : 20 Min Cook: 25 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.
2 zucchini, cut into 1-inch-thick slices
1 large red onion, cut into 8 wedges
2 tsp. oil
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
2 Tbsp. Classico Basil Pesto di Genova
4 small boneless skinless chicken breasts (1 lb./450 g)
1 cup cherry tomatoes
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Spread zucchini and onions onto rimmed baking sheet; drizzle with oil. Bake 15 min.
Step 3
Meanwhile, mix dressing and pesto in small bowl until blended. Add chicken, 1 breast at a time; turn to evenly coat both sides of breast.
Step 4
Remove baking sheet from oven. Turn vegetables; add chicken to baking sheet.
Step 5
Bake 20 min. or chicken is done (170ºF), adding tomatoes for the last 5 min.
Kraft Kitchen Tips!
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Prepare using your favourite fresh vegetables, such as peppers, asparagus and/or mushrooms.
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For easy cleanup, cover baking sheet with foil before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 2 g
10 %
Cholesterol 70 mg
Sodium 310 mg
13 %
Total carbohydrate 12 g
4 %
Dietary fibre 2 g
8 %
Sugars 6 g
Protein 28 g
Vitamin A
8 %
Vitamin C
45 %
Calcium
6 %
Iron
10 %
Servings
4 servings, 1/4 recipe (330 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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