Serves 4
416 cal · 57 min
Roasted Brussels Sprouts, Potatoes, and Chicken
Recipe GLPR720d30dc678421
A wholesome one-dish meal featuring tender chicken breast nestled among roasted Brussels sprouts, red potatoes, and caramelized onions, topped with a creamy ricotta and mozzarella cheese topping and baked until the chicken is cooked through and the vegetables are tender.
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Ingredients
3 cups Brussels sprouts, halved lengthwise
4 small red potatoes, cut into 1-inch chunks
1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup non-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons non-fat milk
1 pound boneless, skinless chicken breast (4 portions)
Cooking spray for the baking dish
Directions
Preheat your oven to 325°F. Lightly coat a 2-quart baking dish with cooking spray and set aside.
In the prepared baking dish, combine the halved Brussels sprouts, chunked red potatoes, diced onion, and minced garlic. Drizzle with 1 tablespoon of the olive oil, then sprinkle evenly with salt and pepper. Toss gently until all vegetables are coated.
In a small bowl, whisk together the ricotta cheese, shredded mozzarella cheese, and non-fat milk until smooth and creamy.
Pat the chicken breast portions dry with paper towels. Brush all sides of each chicken piece with the remaining 1 tablespoon of olive oil.
Nestle the oiled chicken pieces among the vegetables in the baking dish, spacing them evenly.
Spoon the cheese mixture evenly over the top of the chicken pieces, allowing some to drip down onto the vegetables.
Cover the baking dish tightly with aluminum foil and bake for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F at the thickest point and the vegetables are tender when pierced with a fork.
Remove from the oven and let rest for 2 to 3 minutes before serving.
