Ingredients
- 2 shallots
- ½ cup fresh cilantro
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- 1 ½ lbs chicken breast
- 4 cups brussels sprouts
- 1 lb baby red potatoes
- 2 tsp paprika
- ½ cup pumpkin seeds
- ¼ cup feta
Directions
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Step 1
Preheat oven to 425 degrees F. Line a baking sheet with foil.
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Step 2
Peel and mince shallots. Chop cilantro. Combine in a bowl with 2 tbsp olive oil, the red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Rub mixture evenly over the chicken breast.
In this recipe- 2 shallots
- ½ cup fresh cilantro
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- 1 ½ lbs chicken breast
-
Step 3
Cut brussels sprouts in half. Quarter baby red potatoes. Place in a bowl with the remaining 2 tbsp olive oil, the paprika and a pinch of salt. Spread in a single layer on the baking sheet. Nestle chicken in between.
In this recipe- ¼ cup olive oil
- 4 cups brussels sprouts
- 1 lb baby red potatoes
- 2 tsp paprika
-
Step 4
Roast 15 minutes, then remove the pan from the oven. Turn the vegetables and sprinkle the pumpkin seeds on top. Return to the oven and roast 10 to 15 minutes more, until chicken is no longer pink in the middle.
In this recipe- ½ cup pumpkin seeds
-
Step 5
Sprinkle vegetables with feta, plus additional red wine vinegar to taste. Enjoy!
In this recipe- 2 tbsp red wine vinegar
- ¼ cup feta
Not sure when your meat is done? When in doubt, check by inserting a meat thermometer into the center: we recommend an internal temperature of 165 °F or above for all types of poultry.