Roasted Brussels Sprouts, Potatoes, and Chicken

3 cups Brussels sprouts (fresh or frozen halved vertically
about 3/4 pound)
4 small red potatoes (cut into chunks)
1/2 cup chopped onion
2 cloves garlic (minced)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup non-fat ricotta cheese (or cottage cheese)
1/4 cup part-skim mozzarella cheese (shredded)
2 tablespoons non-fat milk
1 pound boneless chicken breast (4 portions)

Preheat oven to 325 °F.
In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, potatoes, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
In a small bowl, mix cheese with milk.
Coat chicken breasts with remaining olive oil.
Nest among vegetables in baking dish.
Top with cheese mix.
Cover with foil and bake for 40 to 45 minutes or until chicken is done.

Produce for Better Health Foundation