Description
Roasted Chicken & Potatoes Monterey
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Yield: Serves: 4
INGREDIENTS
- 1-1/2 lbs. red potatoes, cut into 1-1/2-inch pieces
- 2 Tbsp. butter, melted, divided
- 4 boneless, skinless chicken breast halves
- 1 Tbsp. lime juice
- 1-1/2 cups (6 oz.) Sargento® 4 Cheese Mexican Shredded Cheese
- 1/4 cup chopped fresh cilantro
- 3 Tbsp. salsa
- Lime wedges (optional)
DIRECTIONS
- 1
Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow pan. Bake in preheated 425°F oven 10 minutes.
- 2
Remove potatoes from oven; arrange in single layer around edges of pan. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake at 425°F 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
- 3
Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken and potatoes; bake 2 minutes or until cheese is melted. Serve with lime wedges, if desired.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 447
Total Fat 20.2g
Saturated Fat 11.1g
Trans Fat 6.0g
Polyunsaturated Fat 1.0g
Cholesterol 92mg
Sodium 437mg
Carbohydrates 40g
Protein 26g
Dietary Fiber 3g
Vitamin A 63RE
Vitamin C 23mg
Calcium 305mg
Iron 1mg
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