Rosemary Chicken With Zucchini
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
If pressed for time, use packages of presliced vegetables found at most supermarkets.