Rosemary Chicken with Zucchini

Rosemary Chicken with ZucchiniRecipe
Photo: Anna Williams


Makes 4 servings

Recipe from

Real Simple

Nutritional 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


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


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.