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Rosemary Chicken with Zucchini Recipe

Rosemary Chicken with Zucchini Recipe

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Ingredients

Count

Nutrition

1153

Calories

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Ingredients:

Serving

1 lb new potatoes
2 carrots
2 small zucchini
olive oil
whole-grain mustard
1 bunch rosemary
kosher salt and pepper
4 6- oz boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Directions:

Freeze ItQuarter 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1152.72 Kcal (4826 kJ)
Calories from fat	183.9 Kcal
		% Daily Value*
Total Fat	20.43g	31%
Cholesterol	401.44mg	134%
Sodium	2532.05mg	106%
Potassium	3940.74mg	84%
Total Carbs	103.63g	35%
Sugars	24.24g	97%
Dietary Fiber	17.53g	70%
Protein	147.04g	294%
Vitamin C	23.9mg	40%
Vitamin A	5.8mg	192%
Iron	4.8mg	27%
Calcium	209.3mg	21%

Amount Per 100 g
Calories	90.18 Kcal (378 kJ)
Calories from fat	14.39 Kcal
		% Daily Value*
Total Fat	1.6g	31%
Cholesterol	31.41mg	134%
Sodium	198.09mg	106%
Potassium	308.29mg	84%
Total Carbs	8.11g	35%
Sugars	1.9g	97%
Dietary Fiber	1.37g	70%
Protein	11.5g	294%
Vitamin C	1.9mg	40%
Vitamin A	0.5mg	192%
Iron	0.4mg	27%
Calcium	16.4mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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