Thursday, May 29, 2008

Rosemary Chicken and Zuchinni

Yum. I'm totally making this.

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

Quarter the potatoes. Peal and cut the carrots and zucchini into 2 inch sticks. Mix them in a bowl with 2 TB olive oil, 2 TB mustard, 1 TB rosemary, 1/2 tsp salt and 1/4 tsp pepper.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. 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.

Yield: Makes 4 servings

via Real Simple

2 comments:

Kelly said...

Like I said below. I made this for someone the other night. It's really fresh, healthy and tasty.

Jess said...

Am I missing something?
I don't understand the bag part?
Thanks... =)
-Jessie