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.
- Yield
- 4 Servings
- Serving size
- 1
- Rating
- 3.23 of 5 (187 ratings)
Food groups
- Dairy: 1/2 cups
- Protein Foods: 2 1/2 ounces
- Vegetables: 1 3/4 cups
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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 415.61 |
| Total Fat | 14.04 g |
| Saturated Fat | 4.12 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 89.42 mg |
| Carbohydrates | 38.46 g |
| Dietary Fiber | 5.76 g |
| Total Sugars | 5.12 g |
| Added Sugars included | 0 g |
| Protein | 34.65 g |
| Calcium | 200 mg |
| Potassium | 1419 mg |
| Sodium | 304.57 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 88 mg |
| Phosphorus | 438 mg |
| Selenium | 32 mg |
| Zinc | 2 mg |
| Vitamin A | 88 mcg |
| Vitamin B6 | 1.2 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 74 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 142 mcg |
| Folate | 92 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 11 mg |
| Choline | 109 mg |
Notes
Serve with 8 ounce non-fat milk and orange slices.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/roasted-brussels-sprouts-potatoes-and-chicken. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.