Ingredients
7 medium red potatoes, cut into 1-inch cubes6 boneless skinless chicken thighs (about 1-1/2 pounds)1/2 cup reduced-fat sun-dried tomato salad dressing2 teaspoons Greek seasoning1 teaspoon dried basil1/2 cup crumbled reduced-fat feta cheese
Preparation
In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray.
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.
