Rosemary Chicken With Zucchini
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 345Calories From Fat 29%
- Protein 37g
- Carbohydrate 23g
- Sugar 4g
- Fiber 4g
- Fat 11g
- Sat Fat 2g
- Sodium 933mg
- Cholesterol 94mg
What does this mean? See
Nutrition 101
.
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If pressed for time, use packages of presliced vegetables found at most supermarkets.
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