Baked Chicken & Brussels Sprouts

24 Reviews

“New research says cruciferous vegetables--cabbage and its cousins broccoli and Brussels sprouts--may cut risk of type 2 diabetes and cancer.” - by USA WEEKEND columnist Jean Carper

Ingredients

1 tablespoon extra virgin olive oil
1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces
1 pound fresh Brussels sprouts
1 1/2 cups chopped yellow onion
2 1/2 tablespoons fresh rosemary
1 1/2 cups 99% fat-free chicken broth
Salt and black pepper to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 375 degrees. In a skillet, heat oil and brown chicken. Lay chicken in a shallow baking dish and surround with Brussels sprouts. Sprinkle onions and rosemary over chicken. Add broth, salt and pepper. Bake, covered, for 20 minutes. Uncover, increase oven temperature to 400 degrees, and bake 30 to 40 minutes, until sprouts are cooked firm, not mushy. Serve

Nutrition

Amount Per Serving (8 total)

Calories
135 cal
7%

Fat
3.7 g
6%

Carbs
8.3 g
3%

Based on a 2,000 calorie diet

Share It

Reviews (24)

Rate This Recipe

Pam-3BoysMama

Jan. 13, 2011

"I really enjoyed this combination - more than I expected to, actually. My only complaint with the recipe is that the cooking time seems to be off. If the chicken is first browned, then allowed to cook..." See more for the length of time suggested, I'm afraid you'll end up with rubber. I zapped my sprouts (halved) and onions with the chicken broth in the microwave to get them started, then added the browned chicken and cooked for 30 minutes at 400 degrees. This turned out very well."

Sylvia

Jan. 12, 2010

"I had fresh brussels sprouts and chicken to make for dinner. Found this recipe, read reviews. Some said bland. Not bland now, fried 4 slices chopped bacon, removed, added some olive oil and sauteed ..." See morechicken sprinkled with garlic powder.Added sprouts and rest of ing. put bacon on top followed baking directions. Turned out very good."

a_cook

Nov. 28, 2005

"i like this recipe because i love brussel sprouts. i made it with leftover brussel sprouts from Thanksgiving and rosemary from the spice rack. good, easy, healthy meal. served with couscous...." See more"

More Reviews