Prep
15-30 mins
Cook
30 MIN
Calories
300
Ingredients
3/4 lb
fingerling potatoes, cut lengthwise in half
4
boneless skinless chicken thighs (1 lb.)
2 cups
sugar snap peas, trimmed
1/4 cup
Shredded Parmesan Cheese
Instructions
Step 1
Heat oven to 425°F.
Step 2
Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
Step 3
Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
Step 4
Bake 25 to 30 min. or until chicken is done (165ºF).
Step 5
Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
Step 6
Sprinkle with cheese.