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Roasted Brussels Sprouts, Chicken, and Potatoes

Roasted Brussels Sprouts, Chicken, and Potatoes


  • 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
  • 1/3 cup vinaigrette dressing (not fat-free)
  • Juice of 1 medium lemon
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons oregano
  • 1/4 teaspoon garlic salt
  • 1/4 cup quartered Kalamata olives
  • Freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Place the chicken in a single layer in the middle of a sheet pan. Then place the Brussels sprouts in one section of the pan, the potatoes in another, and the onions in the remaining space.
  3. Combine the vinaigrette, lemon juice, mustard, oregano and garlic salt in a small bowl and drizzle over the chicken and vegetables. Sprinkle with olives and pepper and toss vegetables to coat evenly.
  4. Bake for 20 minutes or until chicken is cooked through.
  5. Transfer chicken to a plate and stir the vegetables.
  6. Continue to roast the vegetables for 15 minutes, until the outer leaves of the Brussels sprouts are crispy and the potatoes are fork tender.


  • Recipe provided by Michelle Dudash, R.D.N., of Dish with Dudash.

Nutrition Information

Per serving: 361 kcal cal., 10 g fat (2 g sat. fat), 37 g carb., 7 g fiber, 32 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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