Sheet Pan Dinner: Roasted Brussels Sprouts, Chicken and Potatoes
Ingredients
-
1
pound
boneless skinless chicken breasts, cut into 4 pieces
-
4
cups
trimmed and quartered Brussels sprouts
-
3
cups
Yukon gold or red potatoes, cut into bite-size pieces
-
1
cup
medium-diced onions
-
⅓
cup
vinaigrette dressing (not fat-free)
-
1
medium
lemon, juiced
-
2
teaspoons
Dijon mustard
-
1 ½
teaspoons
oregano
-
½
teaspoon
garlic salt
-
¼
cup
quartered Kalamata olives
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Arrange the chicken in a single layer in the middle of a sheet pan.
- Place the Brussels sprouts, potatoes, and onions in separate sections of the pan.
- In a small bowl, mix the vinaigrette, lemon juice, mustard, oregano, and garlic salt, then drizzle over the chicken and vegetables.
- Sprinkle the olives and pepper on top, and toss the vegetables to coat evenly.
- Bake for 20 minutes or until the chicken is cooked through.
- Transfer the chicken to a plate and stir the vegetables.
- Continue roasting the vegetables for 15 minutes until the Brussels sprouts are crispy and the potatoes are tender.
Nutrition Facts (estimated)
Servings
4 servings
Calories
361
Total fat
10g
Total carbohydrates
37g
Total protein
32g
Sodium
707mg
Cholesterol
70mg
You might also like