Ingredients

2 skinless
boneless chicken breasts (about 1 pound)
1 tablespoon olive oil
Salt and pepper to taste
12-14 Brussels sprouts
trimmed and quartered
1 cup sliced fresh mushrooms
1 red bell pepper
diced
about 1 cup
1 medium yellow onion
diced
about 1 cup
2 cloves garlic
minced
1/2 cup half-and-half
1/4 teaspoon nutmeg
3/4 cup Parmesan cheese

Directions

Preheat oven to 425 degrees F. Cut chicken into bite-sized pieces. Heat oil in a heavy, oven-safe skillet or pan over medium heat. Add chicken and saute 3-4 minutes. Lightly season with salt and pepper. Add vegetables and stir gently to combine. Cook 3-5 minutes until vegetables are tender. Remove from heat. If skillet or pan is not oven-safe, transfer mixture to a baking dish. In a small bowl, combine half-and-half, nutmeg and salt and pepper to taste. Pour mixture over chicken and vegetables. Sprinkle with Parmesan cheese. Bake 25-30 minutes until lightly golden on top. Serve hot.

Nutrition Facts

220 calories
9 g fat
3.5 g saturated fat
0 g trans fat
70 mg cholesterol
340 mg sodium
11 g carbohydrate
3 g fiber
4 g sugars
23 g protein