Roasted Brussels Sprouts, Potatoes and Chicken Recipe

Make Half Your Plate Fruits & Veggies

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

Recipe Cost for 4 People: $11.23 ($2.81/serving)*

Preparation Time: 1 hour

¾ lb Brussels sprouts, fresh or frozen, halved vertically 4 small red potatoes, cut into chunks ½ cup chopped onion 2 cloves garlic, minced 2 T olive oil ¼ tsp salt 1/8 tsp pepper ½ cup non-fat ricotta or cottage cheese ¼ cup shredded part-skim mozzarella cheese 2 T grated Parmesan cheese 2 T nonfat milk 1 lb boneless chicken breast (four portions)

Preheat oven to 325°F. In a 2 qt baking dish coated w cooking spray, toss Brussels sprouts, potatoes, onion and garlic w 1 T 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 40-45 minutes or until chicken is done. Complete this Healthy Plate: Serve with 8 oz non-fat milk and orange slices.

Serves: 4

Fruits & Veggies per Serving 2.25 Cups

Nutrition Info
Calories: 400 Total Fat: 12g Saturated Fat: 3g % of Calories from Fat: 27% % Calories from Sat Fat: 7%		Protein: 35g Carbohydrates: 40g Cholesterol: 75mg Dietary Fiber: 6g Sodium: 370mg
Each serving provides: An excellent source of fiber, protein, vitamin C, thiamin, niacin, vitamin B6, folate, potassium, calcium, iron, phosphorus and magnesium, and a good source of vitamin A, riboflavin, pantothenic acid, iron, zinc and copper.

*Retail prices, Boulder, Colorado, and online, Summer 2014.

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