Weekly Dose Of Healthy Recipes: Roasted Chicken With Sautéed Brussels Sprouts And Sweet Potatoes

October 13, 2015


With the colder weather approaching we need to adjust our diet to meet all our nutritional needs and prepare our bodies for winter. Nevertheless, cooking should still be light, but different ingredients can be used to follow the seasons and eat healthy.

Today we suggest our roasted chicken with sautéed Brussels sprouts and sweet potatoes for a healthy lunch or dinner, depending on when you have time to cook.


  • 6 tablespoons of olive oil
  • 6 skinless, boneless chicken breasts
  • 12 ounces of Brussels sprouts, halved
  • 12 ounces of sweet potatoes, peeled, cubed
  • 2 red onions, chopped
  • Salt and pepper
  • 1 teaspoon of parsley

Step By Step Preparation

Add 2 tablespoons of olive oil to pan, heat over high heat, sprinkle chicken with salt, lower the heat to medium and add chicken to pan. Cook for two to three minutes and turn over.

Add 2 tablespoons of olive oil to another pan, heat over high heat, lower heat and add one chopped onion. Sauté the onion until crystal clear and add Brussels sprouts.

Add half a cup of water and bring to a boil. Lower heat and leave to cook for another 5 minutes, adding salt and pepper. Repeat with sweet potatoes, only leave to cook for 15 minutes after bringing to a boil.

Preheat oven to 250° and add 2 tablespoons of olive oil into an ovenproof dish. Add chicken, Brussels sprouts, sweet potatoes and parsley into the dish and cook in the oven for 7-8 minutes to make the meal extra crispy.

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