CookPal AI
recipe image

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.

  • 1 hour
  • 4 Servings
  • $6.00 - $8.99

Ingredients

  • 3 cups Brussels sprouts
  • 4 small red potatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup non-fat ricotta cheese
  • 1/4 cup part-skim mozzarella cheese
  • 2 tablespoons non-fat milk
  • 1 pound boneless chicken breast

Steps

1

Preheat oven to 325 °F.

2

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.

3

In a small bowl, mix cheese with milk.

4

Coat chicken breasts with remaining olive oil.

5

Nest among vegetables in baking dish.

6

Top with cheese mix.

7

Cover with foil and bake for 40 to 45 minutes or until chicken is done.

Ingredients

Serving Size:

NutrientsAmount
Total Calories400
Total Fat12 g
Saturated Fat3 g
Monounsaturated Fat6 g
Polyunsaturated Fat2 g
Linoleic Acid1 g
α-Linolenic Acid0.2 g
Omega 3 - EPA8 mg
Omega 3 - DHA17 mg
Cholesterol75 mg
Carbohydrates40 g
Dietary Fiber6 g
Total Sugars6 g
Added Sugars included0 g
Protein35 g
Minerals
Calcium207 mg
Potassium1318 mg
Sodium370 mg
Copper340 mcg
Iron3 mg
Magnesium83 mg
Phosphorus396 mg
Selenium41 mcg
Zinc2 mg
Vitamins
Vitamin A59 mcg RAE
Vitamin B61 mg
Vitamin B120.5 mcg
Vitamin C82 mg
Vitamin D0 mcg
Vitamin E2 mg
Vitamin K157 mcg
Folate85 mcg DFE
Thiamin0.3 mg
Riboflavin0.3 mg
Niacin13 mg
Choline115 mg

Source:

  • Produce for Better Health Foundation