Roasted Brussels Sprouts, Potatoes, and Chicken
Makes:
4 Servings
Preparation Time:
1 hour
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.
Ingredients
- 3 cups Brussels sprouts (fresh or frozen halved vertically, about 3/4 pound)
- 4 small red potatoes (cut into chunks)
- 1/2 cup chopped onion
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup non-fat ricotta cheese (or cottage cheese)
- 1/4 cup part-skim mozzarella cheese (shredded)
- 2 tablespoons non-fat milk
- 1 pound boneless chicken breast (4 portions)
Directions
- Preheat oven to 325 °F.
- In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, potatoes, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
- In a small bowl, mix cheese with milk.
- Coat chicken breasts with remaining olive oil.
- Nest among vegetables in baking dish.
- Top with cheese mix.
- Cover with foil and bake for 40 to 45 minutes or until chicken is done.
Notes
Serve with 8 ounce non-fat milk and orange slices.
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Produce for Better Health Foundation
