Food Recipes Rosemary Chicken With Zucchini 4.7 (1,051) 13 Reviews By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on January 2, 2015 Print Share Share Tweet Pin Email Photo: Anna Williams Hands On Time: 15 mins Total Time: 1 hrs 15 mins Yield: 4 serves Jump to Nutrition Facts 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. Print Nutrition Facts (per serving) 345 Calories 11g Fat 23g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 345 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 94mg 31% Sodium 933mg 41% Total Carbohydrate 23g 8% Total Sugars 4g Protein 37g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.