Roast Chicken & Potatoes Monterey
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
cut into 1 1/2 inch chunks |
|
| 2 | tablespoons |
butter
melted |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 ½ | cups |
cheese
6 cheese blend mexican |
*
|
| 1 | x |
cheese
sargento |
*
|
| ¼ | cup |
cilantro
chopped |
|
| 3 | tablespoons |
salsa
|
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
cut into 1 1/2 inch chunks |
|
| 3E+1 | ml |
butter
melted |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
lime juice
fresh |
|
| 355 | ml |
cheese
6 cheese blend mexican |
*
|
| 1 | x |
cheese
sargento |
*
|
| 59 | ml |
cilantro
chopped |
|
| 45 | ml |
salsa
|
|
| 1 | each |
limes
cut into wedges |
|
Directions
Toss potatoes with 1 tablespoon butter; place on foil-lined large shallow roasting pan.
Bake at 425℉ (220℃) for 10 minutes.
Remove potatoes from oven; toss and arrange in a single layer around edges of roasting pan.
Place chicken in center of pan. Combine remaining butter and lime juice; brush evenly over chicken.
Bake 20 to 22 minutes or until chicken is cooked through and potatoes are browned and tender.
In a medium bowl, combine cheese, cilantro and salsa.
Sprinkle cheese mixture over chicken and potatoes; continue to bake 2 to 3 minutes or until cheese is melted.
