Roasted Brussels Sprouts, Potatoes, and Chicken

A versatile, fall, baked dish, our tasty version features potatoes and Brussels sprouts. Other fall vegetables -- such as parsnips, carrots, and cabbage -- could be substituted.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• High-Protein

Tags

• roast
• bake
• healthy
• comfort food
• savory

Ingredients

• 3 cup Brussels sprouts (halved vertically)
• 4 red potatoes (small, cut into chunks)
• 0.5 cup onion (chopped)
• 2 clove garlic (minced)
• 2 tablespoon olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon pepper
• 0.5 cup non-fat ricotta cheese
• 0.25 cup mozzarella cheese (part-skim, shredded)
• 2 tablespoon milk (non-fat)
• 1 pound chicken breast (boneless)

Instructions

1. Preheat oven to 325 °F. In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, red potatoes, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
2. In a small bowl, mix non-fat ricotta cheese with non-fat milk.
3. Coat chicken breast with remaining olive oil.
4. Nest chicken breast among vegetables in baking dish.
5. Top with the non-fat ricotta cheese mixture.
6. Cover with foil and bake for 40 to 45 minutes or until chicken is done.

Nutrition (per serving)

• Calories: 416
• Protein: 34.6 g
• Carbohydrates: 38.5 g
• Fat: 14 g
• Fiber: 5.8 g
• Sodium: 305 mg
• Saturated Fat: 4.1 g
• Sugar: 5.1 g
• Cholesterol: 89 mg