Rosemary Chicken with Zucchini

Tasty weeknight dinner that’s easily freezable. Via Real Simple.

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  • 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 [if freezing]

Directions

  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, ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
  2. 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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