Roasted Chicken with Brussels Sprouts and Potatoes

This all-in-one bake delivers lean protein from chicken breast alongside fiber-rich Brussels sprouts and complex carbs from potatoes, topped with a lighter cheese blend for a satisfying, balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 340g Brussels sprouts, halved · 253 kcal in the whole recipe
• 300g red potatoes, cut into chunks · 253 kcal in the whole recipe
• 75g onion, chopped · 33 kcal in the whole recipe
• 2 cloves garlic, minced · 10 kcal in the whole recipe
• 2 tablespoons olive oil · 280 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 120g non-fat ricotta cheese · 197 kcal in the whole recipe
• 28g part-skim mozzarella cheese, shredded · 92 kcal in the whole recipe
• 2 tablespoons non-fat milk · 13 kcal in the whole recipe
• 454g boneless, skinless chicken breast · 534 kcal in the whole recipe

Method

1. Preheat your oven to 325°F (165°C). In a baking dish, toss the Brussels sprouts, potatoes, onion, and garlic with 1 tablespoon of the olive oil, salt, and pepper.

   

2. In a small bowl, mix the ricotta cheese, mozzarella, and milk together until well combined.

   

3. Rub the chicken breasts with the remaining 1 tablespoon of olive oil, then nestle them among the vegetables in the baking dish.

   

4. Spread the cheese mixture evenly over the top of each chicken breast.

   

5. Cover the dish with foil and bake for 40 to 45 minutes, or until the chicken is cooked through and the vegetables are tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.