Rosemary Chicken With Zucchini

Rosemary Chicken With Zucchini
Anna Williams
Serves 4
preparation
15
minutes
cooking
75
minutes

Ingredients

1
pound
new potatoes
2
carrots
2
small zucchini
olive oil
whole-grain mustard
1
bunch rosemary
kosher salt and pepper
4
6-ounce boneless, skinless chicken breasts
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.


Sara Quessenberry
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Protein 37 g
  • Carbohydrate 23 g
  • Sugar 4 g
  • Fiber 4 g
  • Fat 11 g
  • Sat Fat 2 g
  • Sodium 933 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.