1. Place chicken in large zip-top plastic bag; pour vinaigrette over chicken. Seal bag, pressing out excess air; let stand 45 minutes at room temperature.
2. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. On 1 prepared pan, toss vegetable blend, potatoes with seasoning packet, oil, and ¼ teaspoon each salt and pepper. Remove chicken from marinade; discard marinade. Place chicken on second prepared pan. Bake chicken and vegetables 25 minutes or until internal temperature of chicken reaches 165°, vegetables are tender-crisp and potatoes are tender, stirring vegetable-potato mixture once. Makes about 5 cups vegetables.
3. Prepare salad as label directs. Makes about 3 cups.
4. Serve chicken sprinkled with scallions, if desired, along with vegetable mixture and salad.
- 21 g Fat
- 3 g Saturated fat
- 70 mg Cholesterol
- 726 mg Sodium
- 38 g Carbohydrates
- 7 g Fiber
- 13 g Sugar
- 9 g Added sugars
- 32 g Protein
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Nutritional Information
- 21 g Fat
- 3 g Saturated fat
- 70 mg Cholesterol
- 726 mg Sodium
- 38 g Carbohydrates
- 7 g Fiber
- 13 g Sugar
- 9 g Added sugars
- 32 g Protein
Directions
1. Place chicken in large zip-top plastic bag; pour vinaigrette over chicken. Seal bag, pressing out excess air; let stand 45 minutes at room temperature.
2. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. On 1 prepared pan, toss vegetable blend, potatoes with seasoning packet, oil, and ¼ teaspoon each salt and pepper. Remove chicken from marinade; discard marinade. Place chicken on second prepared pan. Bake chicken and vegetables 25 minutes or until internal temperature of chicken reaches 165°, vegetables are tender-crisp and potatoes are tender, stirring vegetable-potato mixture once. Makes about 5 cups vegetables.
3. Prepare salad as label directs. Makes about 3 cups.
4. Serve chicken sprinkled with scallions, if desired, along with vegetable mixture and salad.