Roasted Brussels Sprouts, Potatoes, and Chicken

Ingredients

• 3 tbsp Brussels sprouts (fresh or frozen halved vertically)
• 4 piece(s) Red potatoes cut into chunks
• 1/2 medium onion Chopped onion
• 2 piece(s) Garlic, minced
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 cup Non-fat ricotta cheese, or cottage cheese
• 2 tbsp Part-skim mozzarella cheese, shredded
• 2 cups Non-fat milk
• 1 oz Boneless chicken breast (cut into 1-inch cubes)

Instructions

1. Preheat oven to 325 °F.
2. In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, potatoes, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
3. In a small bowl, mix cheese with milk.
4. Coat chicken breasts with remaining olive oil.
5. Nest among vegetables in baking dish.
6. Top with cheese mix.
7. Cover with foil and bake for 40 to 45 minutes or until chicken is done.

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