Rosemary Chicken With Zucchini

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Photo by Anna Williams
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  • Serves 4
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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

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.

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.

 

Ingredients

  1. Check 1 pound 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.