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Recipes

Roasted Chicken & Potatoes Monterey

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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.

Roasted Chicken & Potatoes Monterey

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 442

Total Fat 20.2g

Saturated Fat 11.1g

Trans Fat 6.0g

Polyunsaturated Fat 1.0g

Cholesterol 92g

Sodium 437g

Carbohydrates 40g

Protein 26g

Dietary Fiber 3g

Vitamin A 63g

Vitamin C 23g

Calcium 305g

Iron 1g