1 pound baby red potatoes, cut in half (larger ones cut in quarters)
1 pound fresh brussels sprouts, cut in half and stems trimmed
1 pound skinless chicken breast or thighs
3 Tablespoons olive oil
1-2 Tablespoons garlic, minced or chopped
1 Tablespoon fresh rosemary or thyme (optional)
Salt and pepper, 1/2 teaspoon each, or to taste
Roasted Sheet Pan Chicken, Potatoes, and Brussels Sprouts
Servings: 4
Ingredients:
Directions:
- Preheat oven to 425 degrees.
- Mix the oil, garlic, salt, pepper and herbs (if using) in a small bowl.
- Spread chicken, potatoes and brussels sprouts on a rimmed baking sheet. And the oil mixture and toss to coat the chicken and vegetables.
- Bake for about 30 minutes or until the internal temperature of the chicken is 165 degrees. (Cooking times will vary depending on the size of your chicken pieces.)
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Roasted Sheet Pan Chicken, Potatoes, and Brussels Sprouts
Servings: 4
Ingredients:
1 pound baby red potatoes, cut in half (larger ones cut in quarters)
1 pound fresh brussels sprouts, cut in half and stems trimmed
1 pound skinless chicken breast or thighs
3 Tablespoons olive oil
1-2 Tablespoons garlic, minced or chopped
1 Tablespoon fresh rosemary or thyme (optional)
Salt and pepper, 1/2 teaspoon each, or to taste
Directions:
- Preheat oven to 425 degrees.
- Mix the oil, garlic, salt, pepper and herbs (if using) in a small bowl.
- Spread chicken, potatoes and brussels sprouts on a rimmed baking sheet. And the oil mixture and toss to coat the chicken and vegetables.
- Bake for about 30 minutes or until the internal temperature of the chicken is 165 degrees. (Cooking times will vary depending on the size of your chicken pieces.)
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 portion
| Amount Per Serving | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 380mg | 17% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 26g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 62mg | 4% | |
| Iron 3mg | 15% | |
| Potassium 1223mg | 25% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.