Chicken, fingerling potatoes and snap peas are cooked together on one pan - this recipe is quick, simple and easy to clean up!
What do I need ?
Original recipe yields 6 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.
3/4 lb. (340 g) fingerling potatoes, cut lengthwise in half
1/3 cup Kraft Zesty Italian Dressing, divided
4 boneless skinless chicken thighs (1 lb./450 g)
2 cups sugar snap peas, trimmed
1/4 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
Heat oven to 425°F.
Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto 1/3 of the prepared baking sheet.
Place chicken in centre of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
Bake 25 to 30 min. or until chicken is done (165ºF).
Toss peas with reserved dressing; place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
Sprinkle with cheese.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Tuscan Italian Dressing.
A foil-lined pan not only helps to prevent the food from sticking to the pan but it also helps make cleanup a breeze.
Prepare using tri-coloured fingerling potatoes.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 55 mg
Sodium 230 mg
Carbohydrate 14 g
Fibre 2 g
Sugars 2 g
Protein 18 g
6 servings, 1/6 recipe (212 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.