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Photo: Anna Williams Photo by: Photo: Anna Williams

Rosemary Chicken with Zucchini

Real Simple MAY 2008

  • 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

Preparation

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.

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
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