Rosemary Chicken with Zucchini

Photo: Anna Williams

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 29%
  • Protein: 37g
  • Carbohydrate: 23g
  • Sugars: 4g
  • Fiber: 4g
  • Fat: 11g
  • Saturated fat: 2g
  • Sodium: 933mg
  • Cholesterol: 94mg

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

Preparation

  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.
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