Roasted Brussels Sprouts, Potatoes, and Chicken

55 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 3 cupsBrussels sprouts
• 4small red potatoes
• ½ cupchopped onion
• 2garlic
• 29.6 mlolive oil
• 1.2 mlsalt
• 0.6 mlblack pepper
• ½ cupnon-fat ricotta cheese
• ¼ cuppart-skim mozzarella cheese
• 29.6 mlnon-fat milk
• 1 lbboneless chicken breast

How to cook it

1. Heat the oven to 325 °F.
2. Grease a 2-quart baking dish with cooking spray, then combine the halved Brussels sprouts, potato pieces, onion, and minced garlic, tossing them with 1 tablespoon of olive oil, salt, and pepper.
3. Stir together the ricotta, mozzarella, and milk in a small bowl.
4. Rub the chicken breasts with the remaining tablespoon of olive oil and tuck them in among the seasoned vegetables.
5. Spoon the cheese mixture evenly over the chicken pieces.
6. Tightly cover the dish with aluminum foil and bake for 40 to 45 minutes, until the chicken is thoroughly cooked through.

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