6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise or Hellmann's® or Best Foods® Mayonnaise
2 Tbsp. fresh lime juice
1 large clove garlic, minced
1 tsp. dried oregano leaves
1 1/4 lbs. boneless, skinless chicken breast halves, cut into chunks
1 1/4 lbs. sweet potatoes or red potatoes, cut into chunks (4 cups)
2 green bell peppers or yellow bell peppers, sliced (2 cups)
1 onion, sliced (1 cup)
Preheat oven to 450°. Combine Hellmann's® or Best Foods® Light Mayonnaise, lime juice, garlic and oregano in small bowl.
Toss chicken with 1 tablespoon Mayonnaise mixture in large bowl; set aside.
Toss potatoes, peppers and onion with 2 tablespoons Mayonnaise mixture in another large bowl, then arrange in single layer on large rimmed baking sheet. Roast 20 minutes. Remove from oven and stir in chicken.
Roast 15 minutes or until chicken is thoroughly cooked and vegetables are tender. Toss with remaining Mayonnaise mixture.