Roasted Chicken & Brussels with Mashed Sweet Potatoes
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11

Ingredients

4

Servings

55
Minutes
Ingredients
Update for Servings
Prep Time: 25 Minutes
Cooking Time: 30 Minutes
Prep Time: 25 Minutes Cooking Time: 30 Minutes
  1. Preheat oven to 400 degrees. Wash and dry all produce. Slice brussels sprouts in half (or into fourths if they’re large) and cut off the root. Cut sweet potatoes in medium, even-sized pieces. Cut lemon in half. Chop parsley.
  2. In a small bowl, mix the sage, parsley, juice of the lemon, 1 tablespoon oil and chicken breasts. Let sit for 5-10 minutes to marinate.
  3. Put sweet potatoes in a large pot. Cover with water. Bring to a boil.
  4. Heat a large pan over medium-high heat, add 1 tablespoon oil and chicken breasts. Cook until you see a brown crust around the chicken breasts. Once you see the crust, put in a casserole dish.
  5. Add 1 cup of chicken stock and chopped brussels sprouts to casserole dish. Cover casserole dish with foil. Bake in oven for 20 minutes, or until internal temperature of chicken reaches 165 degrees with a meat thermometer.
  6. Sweet potatoes are done when you can easily poke them with a fork. Drain the water and return them to the pot. Mash sweet potatoes with butter, pepper and cinnamon.
Nutrition

Nutrition information is based on above directions

Nutrition Facts
Roasted Chicken & Brussels with Mashed Sweet Potatoes
Amount Per Serving
Calories 439 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 112mg 37%
Sodium 722mg 30%
Potassium 1168mg 33%
Total Carbohydrates 30g 10%
Dietary Fiber 9g 36%
Sugars 6g
Protein 40g 80%
Vitamin A 277%
Vitamin C 239%
Calcium 15%
Iron 35%
* Percent Daily Values are based on a 2000 calorie diet.
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