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14Ingredients
85Minutes
630Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 lemon
- 2 tsp. olive oil
- 1 tsp. fresh rosemary (chopped, or ½ teaspoon dried)
- 2 cloves garlic (minced)
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 chicken breasts (\halves, about 1¼ pounds)
- 3/4 lb. brussels sprouts (halved, or quartered if large)
- 1 Tbsp. olive oil
- 1/8 tsp. salt (plus more to taste)
- 3/4 lb. red potatoes (small new, quartered)
- 1 Tbsp. olive oil
- 1 tsp. fresh rosemary (chopped, or ½ teaspoon dried)
- 1/4 tsp. salt (plus more to taste)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium910mg38% |
| Potassium2370mg68% |
| Protein57g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber13g52% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C340% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Washburn 5 years ago
Cooked as Ms. Krieger directed and it was excellent. I no long hesitate to buy quantities of brussel sprouts since roasting does them in and they lose their bitterness and become quite tasty. Left over chicken put a new spin on chicken salad sandwiches for me.
I had as much fun prepping leftovers as I did the original dish. Good cooking.