Rosemary Chicken with Zucchini

Rosemary Chicken with Zucchini
Photo by Anna Williams

Ingredients

  • 2 small zucchini
  • 4 1-quart resealable plastic freezer bags
  • Whole-grain mustard
  • 2 carrots
  • 1 bunch rosemary
  • 1 pound new potatoes
  • 4 6-ounce boneless, skinless chicken breasts
  • + 2 more ingredients
    • Kosher salt and pepper
    • Olive oil

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 ...

View full recipe at My Recipes

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