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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. Ingredients:
7 medium red potatoes, cut into 1-inch cubes |
6 boneless skinless chicken thighs (about 1-1/2 pounds) |
1/2 cup reduced-fat sun-dried tomato salad dressing |
2 teaspoons greek seasoning |
1 teaspoon dried basil |
1/2 cup crumbled reduced-fat feta cheese |
Directions:
1. In a large bowl, combine the first five ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender. Yield: 6 servings.
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