One Pan Chicken Brussels Sprouts and Potatoes
Chicken, Potatoes and Brussels Sprouts all baked in one pan.
Ingredients
- 2 small boneless skinless chicken breasts or 4 tenders
- olive oil
- 1/2 pound Brussels sprouts trimmed and halved
- 2 medium potatoes Halved and sliced
- salt and black pepper
- grated parmesan cheese
- dried basil
Instructions
- Set the oven at 350°F/176°C. If your chicken breasts - or tenders - are frozen just defrost them in the microwave while you do your cutting board magic on the potatoes and brussels sprouts.Trim the stalk ends off the Brussels sprouts and cut them in half thru the stalk. Cut the potatoes in half lengthwise and cut the halves crossways into about 1/8" thick slices.
- Line a cookie sheet with aluminum foil or parchment paper and spray with olive oil. Lay the chicken out in the middle of the cookie sheet with the veggies on each side. Drizzle with olive oil and lightly sprinkle salt, pepper, grated parmesan cheese and dried basil all over everything. Turn over the chicken and stir up the veggies then repeat the process and into the oven it goes.
- When the chicken is firm to a poke or the juices are running clear or the thickest part reads 165°on an instant read meat thermometer it is done and so are the veggies.
- Serve up and enjoy your one pan chicken dinner.
Notes
Nutrition
Calories: 177.6kcalCarbohydrates: 10.2gProtein: 27.8gFat: 3.3gSaturated Fat: 0.7gTrans Fat: 0.1gCholesterol: 72.3mgSodium: 159.4mgPotassium: 859.2mgFiber: 4.3gSugar: 2.5gVitamin A: 888.9IUVitamin C: 97.7mgCalcium: 53.3mgIron: 2mg
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