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.

Makes

4 Servings

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

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.

Notes

Serve with 8 ounce non-fat milk and orange slices. Learn more about: Brussels Sprouts Potatoes Onions Garlic