Roasted Chicken with Brussels Sprouts and Potatoes

Ingredients

• 340 gr Brüksel lahanası, ortadan ikiye bölünmüş · 180 kcal
• 300 gr taze kırmızı patates, elma dilim doğranmış · 180 kcal
• 75 gr kuru soğan, yemeklik doğranmış · 24 kcal
• 2 diş sarımsak, ince kıyılmış · 7 kcal
• 2 yemek kaşığı zeytinyağı · 199 kcal
• 1/4 çay kaşığı tuz
• 1/8 çay kaşığı karabiber
• 120 gr yağsız lor peyniri · 125 kcal
• 28 gr yarım yağlı mozzarella peyniri, rendelenmiş · 31 kcal
• 2 yemek kaşığı yağsız süt · 12 kcal
• 454 gr kemiksiz, derisiz tavuk göğsü · 905 kcal

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.

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