Sunday Suppers | Marinated Vidalia Onion Vinaigrette Chicken
by jen sweet [Travels in Cooking]
Marinated Vidalia Onion Vinaigrette Chicken
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Ingredients (2 servings)
- 3 tablespoons Kraft Vidalia Onion Vinaigrette with roasted red pepper dressing and marinate
- 2 chicken breasts
- ½ cup water
1. Marinate chicken in ¼ marinate overnight.
2. Heat oven to 350°F.
3. Spray oven proof dish
(I would recommend using 9×9 glass Pyrex dish) with Pam.
4. Combine water, chicken and marinate in baking pan.
5. Bake 20-25 minutes or until chicken is fully cooked.
Jen’s thoughts and Recommendations:
This recipe is a great after work dinner, as you can simply place the chicken in the oven and get chores done while dinner is cooking. I also recommend paring this meal with a baked potato and zucchini. To do this easily, first put the potato (poke with a fork a few times) in the oven for 30 minutes. Then add chicken and zucchini. Click here to see my amazing zucchini recipe. You could also add some onions on top of the chicken for a nice touch as well.
1 chicken breast with marinate: 230 calories
Medium baked potato with salt and pepper: 161 calories
Zucchini with olive oil and seasonings: 125 calories
Total meal calories: 516
Jen is a home chef and writer of the recipe blog Travels in Cooking. Catch her Sunday Suppers dinner ideas every week right here at Eat.Drink.Repeat.