Rosemary Chicken with Zucchini

Rosemary Chicken with Zucchini Recipe
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.

Sara Quessenberry,

Real Simple

May 2008
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