1 hour 20 minutes*
- In a large resealable plastic bag combine carrots, onion and steak sauce. Season chicken with salt and pepper to taste. Add chicken to plastic bag; seal and shake to coat. Refrigerate at least 1 hour.
- Preheat oven to 375°F. Line a large shallow baking pan with foil. Remove chicken and vegetables from marinade; discard marinade. Spread into prepared pan. Top chicken mixture with jalapeños. Sprinkle with salad seasoning; dot with butter.
- Cover and bake 30 minutes. Remove baking pan from oven. Add potatoes; toss to combine. Cover and bake 30 minutes more or until chicken is no longer pink (165°F) and vegetables are tender. Serve warm.
View all nutritional information
Calories 347, Calories Fat 79, Total Fat 8g, Saturated Fat 2g, Cholesterol 72mg, Sodium 1436mg, Carbohydrate 32g, Protein 29g
|Calories (fat) extra||22|
|Total Fat (extra)||14|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||204|
|Vitamin C (extra)||9|