2 skinless, boneless chicken breasts (about 1 pound)
1 tablespoon olive oil
Salt and pepper to taste
12-14 Brussels sprouts, trimmed and quartered
1 cup sliced fresh mushrooms
1 red bell pepper, diced, about 1 cup
1 medium yellow onion, diced, about 1 cup
2 cloves garlic, minced
1/2 cup half-and-half
1/4 teaspoon nutmeg
3/4 cup Parmesan cheese

6, 1 cup servings


Preheat oven to 425 degrees F. Cut chicken into bite-sized pieces. Heat oil in a heavy, oven-safe skillet or pan over medium heat. Add chicken and saute 3-4 minutes. Lightly season with salt and pepper. Add vegetables and stir gently to combine. Cook 3-5 minutes until vegetables are tender. Remove from heat. If skillet or pan is not oven-safe, transfer mixture to a baking dish. In a small bowl, combine half-and-half, nutmeg and salt and pepper to taste. Pour mixture over chicken and vegetables. Sprinkle with Parmesan cheese. Bake 25-30 minutes until lightly golden on top. Serve hot.

Nutritional Analysis: 
220 calories
9 g fat
3.5 g saturated fat
0 g trans fat
70 mg cholesterol
340 mg sodium
11 g carbohydrate
3 g fiber
4 g sugars
23 g protein

Chicken and Brussels Sprouts One Pan Meal

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

October, 2018

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.