Roasted Brussels Sprouts, Chicken, and Potatoes
Many folks believe that potatoes cause weight gain. However, a study published in the Journal of the American College of Nutrition showed that overweight folks randomly assigned to a reduced calorie diet or a control group all lost a couple of pounds of body weight while eating 5 to 7 servings of potatoes a week. You can enjoy these nutrition-filled tubers! Plus, one medium potato contains 23 percent of your daily recommended amount of vitamin C and almost twice the amount of potassium than a medium banana. So go on, enjoy this delicious well-balanced meal in a bowl!
- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Bake for 20 minutes or until chicken is cooked through.
- Transfer chicken to a plate and stir the vegetables.
- 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.
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