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|
|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.
|Fruits & Veggies per Serving
Total Fat: 12g
Saturated Fat: 3g
% of Calories from Fat: 27%
% Calories from Sat Fat: 7%
Dietary Fiber: 6g
|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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