Oven-Roasted Chicken and Veggies

Name: Oven-Roasted Chicken and Veggies
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) vegetable oil; 4 boneless, skinless chicken breasts (4 oz/125 g each); 2 tsp (10 mL) Italian seasoning; ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; 3 medium sweet potatoes (about 8 oz/250 g each) peeled and diced; 1 red onion, sliced; 2 garlic cloves, pressed; 1 cup (250 mL) white wine or chicken broth; 3 tbsp (45 mL) balsamic vinegar; 1 lb. (450 g) brussels sprouts, halved

Prep 10 min

Cook 30 min

Ready in 40 min

Ingredients

1 tbsp (15 mL) vegetable oil
4 boneless, skinless chicken breasts (4 oz/125 g each)
2 tsp (10 mL) Italian seasoning
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
3 medium sweet potatoes (about 8 oz/250 g each) peeled and diced
1 red onion, sliced
2 garlic cloves, pressed
1 cup (250 mL) white wine or chicken broth
3 tbsp (45 mL) balsamic vinegar
1 lb. (450 g) brussels sprouts, halved

Directions

Preheat the oven to 425°F (220°C). Heat the oil in the Brilliance Nonstick 5-qt.(4.7-L) Nonstick Saute Pan over medium heat for 3-4 minutes.
Season both sides of the chicken with the Italian seasoning, salt and pepper. Place the chicken in the pan and brown for 4 minutes. Turn the chicken over and brown for 1 additional minute then remove from the pan.
Add the sweet potato, onion, and garlic to the pan. Sauté for 3–4 minutes over medium heat.
Stir in the wine or chicken broth and balsamic vinegar. Simmer for 3–5 minutes, or until the liquid has reduced by half.
Add the Brussels sprouts to the pan and stir to combine. Place the chicken on top of the mixture and any juices left behind. Bake for 15–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and potatoes are tender.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 47 g, Fiber 10 g, Sugars 15 g (includes 0 g added sugar), Protein 29 g