Easy Baked Chicken and Potato Dinner for Two

Health score
30%
Easy Baked Chicken and Potato Dinner for Two
60 min.
2
430kcal

Suggestions


Are you looking for a simple yet delicious meal that can be prepared in just an hour? Look no further than this Easy Baked Chicken and Potato Dinner for Two! Perfect for a cozy lunch or a satisfying dinner, this dish combines tender chicken breasts with flavorful vegetables, all baked to perfection in one pan. With a delightful blend of Dijon mustard, paprika, and Parmesan cheese, each bite is bursting with flavor.

This recipe is not only easy to make but also healthy, clocking in at around 430 calories per serving. The combination of protein from the chicken, wholesome carbs from the red potatoes, and a medley of colorful bell peppers and onions makes for a balanced meal that will keep you energized throughout the day.

Imagine the aroma wafting through your kitchen as the chicken bakes alongside the vibrant veggies, creating a comforting and inviting atmosphere. Plus, the minimal cleanup required means you can spend more time enjoying your meal and less time scrubbing pots and pans. Whether you're cooking for a special date night or just want to treat yourself to a home-cooked meal, this Easy Baked Chicken and Potato Dinner is sure to impress. Give it a try, and savor the delightful flavors that come together effortlessly!

Ingredients

  • tablespoons dijon mustard 
  • small onion cut into 8 wedges
  • 0.5 teaspoon paprika 
  • tablespoons parmesan cheese grated
  • small bell pepper green red cut into 1/2-inch pieces
  • 0.8 pound potatoes - remove skin red cut into fourths
  • 0.5 pound chicken breast halves boneless skinless
  • 0.5 cup baking mix bisquick heart smart® original bisquick®

Equipment

  • frying pan
  • oven
  • baking pan

Directions

  1. Heat oven to 400ºF. Spray baking dish, 13x9x2 inches, with cooking spray.
  2. Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix.
  3. Place 1 chicken breast half in each corner of pan.
  4. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
  5. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts

Calories430kcal
Protein30.31%
Fat20.65%
Carbs49.04%

Properties

Glycemic Index
42
Glycemic Load
0.89
Inflammation Score
-8
Nutrition Score
27.319999961749%

Flavonoids

Luteolin
1.75mg
Isorhamnetin
1.75mg
Kaempferol
0.25mg
Myricetin
0.01mg
Quercetin
9.03mg

Nutrients percent of daily need

Calories:429.75kcal
21.49%
Fat:9.86g
15.18%
Saturated Fat:2.75g
17.2%
Carbohydrates:52.71g
17.57%
Net Carbohydrates:47.14g
17.14%
Sugar:8.33g
9.25%
Cholesterol:77.52mg
25.84%
Sodium:800.31mg
34.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.58g
65.16%
Vitamin B3:15.5mg
77.5%
Selenium:46.44µg
66.35%
Vitamin B6:1.31mg
65.57%
Vitamin C:48.48mg
58.77%
Phosphorus:584.42mg
58.44%
Potassium:1401.36mg
40.04%
Vitamin B1:0.45mg
30.09%
Manganese:0.52mg
26.19%
Vitamin B5:2.51mg
25.09%
Magnesium:91.44mg
22.86%
Fiber:5.57g
22.26%
Folate:84.6µg
21.15%
Vitamin B2:0.35mg
20.61%
Copper:0.36mg
17.97%
Iron:3.06mg
16.99%
Calcium:142.92mg
14.29%
Zinc:1.84mg
12.27%
Vitamin K:10.7µg
10.19%
Vitamin A:484.9IU
9.7%
Vitamin B12:0.41µg
6.85%
Vitamin E:0.64mg
4.26%