HOW TO COOK BRUSSEL SPROUTS WITHOUT THE SMELL RECIPES

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BAKED CHICKEN & BRUSSELS SPROUTS RECIPE | ALLRECIPES



Baked Chicken & Brussels Sprouts Recipe | Allrecipes image

New research says cruciferous vegetables--cabbage and its cousins broccoli and Brussels sprouts--may cut risk of type 2 diabetes and cancer.

Provided by USA WEEKEND columnist Jean Carper

Categories     Healthy Chicken Breasts

Yield 8 servings

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
1 ¼ pounds boneless, skinless chicken breast, cut into 8 pieces
1 pound fresh Brussels sprouts
1 ½ cups chopped yellow onion
2 ½ tablespoons fresh rosemary
1 ½ cups 99% fat-free chicken broth
Salt and black pepper to taste

Steps:

  • 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 Facts : Calories 134.5 calories, CarbohydrateContent 8.3 g, CholesterolContent 41.5 mg, FatContent 3.7 g, FiberContent 2.8 g, ProteinContent 17.2 g, SaturatedFatContent 0.8 g, SodiumContent 264.4 mg, SugarContent 2.8 g

ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO



One-Pot Baked Chicken Thighs with Brussels and Sweet Potato image

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

olive oil spray
16 ounces Brussels sprouts (halved)
2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4 large chicken thighs (on the bone, with skin (7 ounces each))
1 3/4 tsp kosher salt
fresh black pepper (to taste)
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 425°F. Spray an oval baking dish with oil.
  • Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
  • Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
  • Bake 30 minutes, set the chicken aside and stir the vegetables.
  • Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.

Nutrition Facts : ServingSize 1 thigh plus 1-1/4 cups vegetables, Calories 587 kcal, FatContent 34 g, SaturatedFatContent 9 g, CarbohydrateContent 33.5 g, ProteinContent 38.5 g, CholesterolContent 194.5 mg, SodiumContent 741 mg, FiberContent 8 g, SugarContent 7 g

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ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO
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