Rating: 3 stars
64 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 23
  • 2 star values: 20
  • 1 star values: 7
Sarah Copeland

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Credit: Jonny Valiant

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.

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  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.

Nutrition Facts

338 calories; fat 15g; saturated fat 3g; cholesterol 94mg; sodium 610mg; protein 39g; carbohydrates 14g; sugars 4g; fiber 6g; iron 4mg; calcium 91mg.
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