Rosemary Chicken with Zucchini

Name: Rosemary Chicken with Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots; 4 servings Kosher salt and pepper; 454 grams new potatoes; 4 servings Olive oil; 1 bunch rosemary; 680 grams boneless, skinless chicken breasts; 4 liters resealable plastic freezer bags; 4 servings Whole-grain mustard; 2 smalls zucchini

Rosemary Chicken with Zucchini is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe makes 4 servings with 439 calories, 40g of protein, and 19g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of carrots, zucchini, whole-grain mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Freeze ItQuarter the potatoes. Peel the carrots.

Ingredients you will need

Potato

Carrot

Cut the carrots and zucchini into 2-inch sticks.

Ingredients you will need

Zucchini

Carrot

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

Ingredients you will need

Olive Oil

Rosemary

Whole Chicken

Mustard

Pepper

Salt

Equipment you will use

Bowl

Heat oven to 400 F.

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable