ADVERTISEMENT
Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi
Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi
0 Reviews
From: EatingWell.com, September 2019
In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make. And though it's simple, this dish gets tons of flavor from Mediterranean seasonings, including garlic, oregano and red-wine vinegar. It all adds up to a dish that's ready to go into heavy weeknight rotation in your house.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh oregano, divided
- 2 large cloves garlic, minced, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 1 (16 ounce) package shelf-stable gnocchi
- 1 cup sliced red onion
- 4 boneless, skinless chicken thighs, trimmed
- 1 cup halved cherry tomatoes
- 1 tablespoon red-wine vinegar
Preparation
-
Prep
-
Ready In
- Preheat oven to 450°F.
- Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.
- Stir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.
- Remove from the oven and add the tomatoes; stir to combine. Continue roasting until the Brussels sprouts are tender and the chicken is just cooked through, about 10 minutes more. Stir vinegar and the remaining 1 tablespoon oil into the vegetable mixture.
- Serving size: 1 chicken thigh & 1½ cups vegetables each
- Per serving: 604 calories; 24 g fat(5 g sat); 7 g fiber; 61 g carbohydrates; 39 g protein; 90 mcg folate; 154 mg cholesterol; 5 g sugars; 0 g added sugars; 1,224 IU vitamin A; 104 mg vitamin C; 97 mg calcium; 4 mg iron; 657 mg sodium; 914 mg potassium
- Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (24% dv), Folate (22% dv), Iron (22% dv)
- Carbohydrate Servings: 4
- Exchanges: 4 lean protein, 3 starch, 3 vegetable, 2½ fat
