Serves: 3-4

Ingredients:

2lbs chicken breast filets

2 cups brussels sprouts, halved

1 lb baby red potatoes, quartered

1 lb baby white potatoes, quartered

1/4 cup olive oil

2 tbsp kosher salt

 

Spice Blend:

1 tsp paprika

1 tsp ground black pepper

1 tbsp parsley

1 tbsp dried garlic

1 tbsp oregano

½ tbsp ground ginger

 

Cooking Instructions:
1. Pre-heat oven to 375.

2. Mix spices together, sprinkle on top of each chicken breast filet.

3. In a bowl, mix potatoes and brussels sprouts. Sprinkle with kosher salt, pour in olive oil, and mix well.

4. Spread potato and brussels sprouts mixture on baking sheet, place seasoned chicken breast filets on top of vegetable mix.

5. Roast at 375 for 20 minutes. If chicken breasts are done before potatoes are fully cooked, remove chicken breasts from sheet and and continue roasting veggies until done.