Roasted Brussels Sprouts, Potatoes, and Chicken

Roasted Brussels Sprouts


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)


  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, potatoes, onion, and garlic with 1 T 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 40-45 minutes or until chicken is done.


Serve with 8oz non-fat milk and orange slices.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)