Spanish Chicken and Peppers

Yields:
4
Toss this recipe on a baking sheet for an impressively easy meal.
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Ingredients
- 2 1/2 lb. assorted small chicken parts (cut breasts into halves)
- 1 lb. mini sweet peppers
- 1 1/2 Tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup light mayonnaise
- 1 clove garlic, pressed
- 1/2 tsp. smoked paprika
- Baguette, for serving
Directions
- Step 1Toss chicken and peppers with oil, salt and pepper. Arrange on baking sheet. Roast for 35 minutes or until chicken is cooked (165 degrees F).
- Step 2Stir together mayonnaise, garlic, and smoked paprika. Serve chicken and peppers with garlic mayo and baguette.
ABOUT 500 CALS, 39 G PROTEIN, 10 G CARBS, 34 G FAT (7 G SAT), 2 G FIBER, 595 MG SODIUM
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