Chicken and Brussels Sprouts One Pan Meal

Ingredients:

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

Yield:

6, 1 cup servings

Directions:

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.