Dinner

Rodger's Garlic Chicken and Roast Potatoes is for Dinner.

Rodger's Garlic Chicken and Roast Potatoes takes 20 minutes to prepare.

Rodger's Garlic Chicken and Roast Potatoes takes 60 minutes to cook.

Rodger's Garlic Chicken and Roast Potatoes makes 6 servings.

The ingredients for Rodger's Garlic Chicken and Roast Potatoes are:

4 - 6 oz boneless skinless chicken breasts
6 raw large red potatoes
2 1/2 cups fat free dressing
1 cup skim milk
1/2 cup minced garlic
1 oz chilli garlic sauce
1/4 cup yellow mustard
2 tsp season salt
2 tbs black pepper
3 - 2-3 second spays of canola cooking spray

Here is how you make Rodger's Garlic Chicken and Roast Potatoes:

Slice chicken breasts into 1/8 inch strips.Cube cleaned raw potatoes into dice sized cubes.Mix fat free dressing, milk, garlic, chilli garlic sauce, and mustard into a large ziplock bag.Place chicken, and potatoes into the ziplock bag with the sauce.Preheat oven to 350. Line 2 large baking sheets with foil, and spray both with canola spray. Put 1/2 of the mixture on each baking sheet, and sprinkle season salt and peper over each.Bake at 350 for 45 minutes, check for tenderness of potatoes, if tender remove, if potatoes are not quite done , place back in oven for 15 minutes more.Divide into 6 equal servings.I reheat the leftovers the next day for a quick and easy lunch.Number of Servings: 6Recipe submitted by SparkPeople user BIGGMO.

The nutritional information for Rodger's Garlic Chicken and Roast Potatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 549.0

• Total Fat: 5.8 g
• Cholesterol: 55.7 mg
• Sodium: 1,713.2 mg
• Total Carbs: 93.8 g
• Dietary Fiber: 9.5 g
• Protein: 33.1 g