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Rosemary Chicken with Zucchini

Photo: Anna Williams
Yield Makes 4 servings

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

Nutrition Information

  • calories 345
  • caloriesfromfat 29 %
  • protein 37 g
  • carbohydrate 23 g
  • sugars 4 g
  • fiber 4 g
  • fat 11 g
  • satfat 2 g
  • sodium 933 mg
  • cholesterol 94 mg

How to Make It

  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.

    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.