Asiago Chicken with Brussels Sprouts and Mushrooms


by: Dee

This meal is light on calories and full of flavor.


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serves: 4

1/3 cup plain breadcrumbs or panko

1/3 cup grated asiago rosemary cheese or Parmesan

1 1/2 pounds chicken tenders

2 tbsp extra-virgin olive oil

1 tsp dried thyme

coarse salt and ground pepper

3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)

3/4 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)

Nutrition Facts
Asiago Chicken with Brussels Sprouts and Mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 635

  • Total Fat: 36.8 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 77.1 mg
  • Sodium: 1132.5 mg
  • Total Carbs: 43.8 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 4.6 g
  • Protein: 34.5 g

how is this calculated?

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1.  Preheat oven to 450, with racks in upper and lower thirds. In a small bowl, mix together breadcrumbs and Asiago. In a 9 by 13 inch baking dish, toss chicken with 1 tsp. oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with breadcrumb mixture. Drizzle with 1 Tbsp. oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes

2.  Meanwhile, on a rimmed baking sheet, toss mushrooms and Brussels sprouts with 2 tsp. oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

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