Chicken with Brussel Sprouts and Rosemary Potatoes

By

Yield:

Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce) + Rosemarry Potatoes Serves 4 (serving size: about 1/3 cup)

Total time: 40 Minutes

Nutritional Information for chicken and B sprouts
Calories 355
Fat 14.9 g
Satfat 5.2 g
Monofat 7 g
Polyfat 1.5 g
Protein 42.8 g
Carbohydrate 11.6 g
Fiber 3.5 g
Cholesterol 114 mg
Iron 2.6 mg
Sodium 647 mg
Calcium 61 mg

Nutrition for Potatoes:

Nutritional Information
Calories 90
Fat 3.5 g
Satfat 0.5 g
Sodium 153 mg

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  • 4

Ingredients

  • Rosemary Potatoes:
  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided $
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil $
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces quartered red potatoes $

Preparation

Step 1

Preparation

1. Preheat oven to 450°.

2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.


For Potatoes:
Preheat oven to 450°. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake at 450° for 25 minutes or until golden brown and tender.

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