Savory Baked Chicken and Potato Dinner

Health score
37%
Savory Baked Chicken and Potato Dinner
55 min.
4
433kcal

Suggestions


Welcome to a delightful culinary experience with our Savory Baked Chicken and Potato Dinner! This dish is not only a feast for the eyes but also a wholesome meal that brings comfort and satisfaction to your table. Perfectly baked chicken breasts, coated in a zesty Dijon mustard and crispy baking mix, are paired with tender red potatoes, vibrant bell peppers, and sweet red onions, creating a colorful and nutritious medley.

In just 55 minutes, you can prepare a delicious dinner that serves four, making it an ideal choice for family gatherings or a cozy weeknight meal. The combination of flavors is simply irresistible, with the savory notes of paprika and the rich, nutty taste of Parmesan cheese elevating the dish to new heights. Each bite offers a delightful crunch from the chicken and a soft, buttery texture from the roasted vegetables.

Not only is this recipe easy to follow, but it also allows for flexibility—feel free to swap in your favorite vegetables or adjust the seasoning to suit your taste. With a balanced caloric breakdown, this meal is a great option for those looking to enjoy a hearty dish without compromising on health. So, roll up your sleeves and get ready to impress your loved ones with this scrumptious Savory Baked Chicken and Potato Dinner!

Ingredients

  • 1.3 lb chicken breast boneless skinless
  • 0.3 cup dijon mustard 
  • 0.8 cup baking mix 
  • 1.5 lb potatoes - remove skin red cut into fourths
  • medium bell pepper cut into 1/2-inch pieces
  • medium onion red cut into 16 wedges
  • serving pam original flavor shopping list 
  • 0.3 cup parmesan cheese grated
  • teaspoon paprika 

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  2. Brush chicken with 2 tablespoons of the mustard, then coat with Bisquick mix.
  3. Place 1 chicken breast in each corner of pan.
  4. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining 2 tablespoons mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
  5. Bake uncovered 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts

Calories433kcal
Protein35.46%
Fat20.53%
Carbs44.01%

Properties

Glycemic Index
26.5
Glycemic Load
1.01
Inflammation Score
-9
Nutrition Score
30.338260603988%

Flavonoids

Luteolin
0.19mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
6.76mg

Nutrients percent of daily need

Calories:433.11kcal
21.66%
Fat:9.85g
15.16%
Saturated Fat:2.81g
17.54%
Carbohydrates:47.53g
15.84%
Net Carbohydrates:42.23g
15.35%
Sugar:7.51g
8.34%
Cholesterol:96.61mg
32.2%
Sodium:765.35mg
33.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.29g
76.57%
Vitamin B3:18.23mg
91.13%
Selenium:55.57µg
79.39%
Vitamin B6:1.51mg
75.7%
Vitamin C:56.58mg
68.58%
Phosphorus:606.77mg
60.68%
Potassium:1484.25mg
42.41%
Vitamin B5:2.9mg
29.01%
Vitamin B1:0.42mg
27.96%
Vitamin A:1298.74IU
25.97%
Manganese:0.48mg
24.23%
Magnesium:96.77mg
24.19%
Vitamin B2:0.36mg
21.38%
Folate:85.03µg
21.26%
Fiber:5.3g
21.2%
Copper:0.33mg
16.71%
Iron:2.96mg
16.42%
Calcium:138.98mg
13.9%
Zinc:2.03mg
13.54%
Vitamin K:8.99µg
8.56%
Vitamin B12:0.46µg
7.59%
Vitamin E:1.02mg
6.82%
Vitamin D:0.17µg
1.15%