Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided2tablespoonschopped fresh oregano, divided2large clovesgarlic, minced, divided½teaspoonground pepper, divided¼teaspoonsalt, divided1poundBrussels sprouts, trimmed and quartered1(16 ounce) packageshelf-stable gnocchi1cupsliced red onion4boneless, skinless chicken thighs, trimmed1cuphalved cherry tomatoes1tablespoonred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
2tablespoonschopped fresh oregano, divided
2large clovesgarlic, minced, divided
½teaspoonground pepper, divided
¼teaspoonsalt, divided
1poundBrussels sprouts, trimmed and quartered
1(16 ounce) packageshelf-stable gnocchi
1cupsliced red onion
4boneless, skinless chicken thighs, trimmed
1cuphalved cherry tomatoes
1tablespoonred-wine vinegar
DirectionsPreheat oven to 450 degrees F.Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanRemove 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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanOriginally appeared: EatingWell.com, September 2019; updated November 2022
Directions
Preheat oven to 450 degrees F.Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Add Brussels sprouts, gnocchi and onion; toss to coat. Spread on a large rimmed baking sheet.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanStir 1 tablespoon oil, the remaining 1 tablespoon oregano, the remaining garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in the large bowl. Add chicken and toss to coat. Nestle the chicken into the vegetable mixture. Roast for 10 minutes.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanRemove 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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Preheat oven to 450 degrees F.
Stir 2 tablespoons oil, 1 tablespoon oregano, half the garlic, 1/4 teaspoon pepper and 1/8 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 1/4 teaspoon pepper and 1/8 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.
Originally appeared: EatingWell.com, September 2019; updated November 2022
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Nutrition Facts(per serving)604Calories24gFat61gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
