Rosemary Chicken With Zucchini

0805cooked-chicken
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 345 calories
    • Calories 29 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 933 mg
    • Protein 37 g
    • Carbohydrate 23 g
    • Sugar 4 g
    • Fiber 4 g

Ingredients

  1. Check 1pound new potatoes
  2. Check 2 carrots
  3. Check 2 small zucchini
  4. Check olive oil
  5. Check whole-grain mustard
  6. Check 1 bunch rosemary
  7. Check kosher salt and pepper
  8. Check 4 6-ounce boneless, skinless chicken breasts
  9. Check 4 1-quart resealable plastic freezer bags

Directions

  1. Freeze it: Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
  2. Cook it: Heat oven to 400° F. Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Divide among individual plates.