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Tuesday, June 5, 2012

Rosemary Chicken with Zucchini

Tonight's dinner was extra yummy.  Perfect for all ages, and a great post workout meal!  The best thing about Rosemary Chicken with Zucchini, is you can make it up to 3 months in advance and freeze into individual servings.  Easy to cook, minimal hands on time, healthy dinner!!

Rosemary Chicken with Zucchini
serves 4, hands-on time: 15min, cook time: up to 60min

1 lb New Potatoes, quartered
2 Carrots, peeled
2 small Zucchini (or 1 large)
2 tbsp Olive Oil
2 tbsp Dijon Mustard
1 bunch fresh Rosemary, chopped (yields about 1 tbsp)
Kosher Salt & Cracked Pepper
4 6oz boneless, skinless Chicken Breast
4 1qt freezer bags (for freezing option)

Prep: Cut carrots and zucchini into 2-inch sticks.  Mix potatoes, carrots, zucchini in a bowl with olive oil, mustard, rosemary, salt & pepper.  Season chicken with salt & pepper (I also sprinkled a little garlic powder on the chicken breasts too).

Freeze: Divide everything among 4 bags, and freeze until ready to cook, up to 3 months.

Cook: Heat oven to 400 degrees.  Add chicken and veggie mixture to a baking dish.  If frozen, remove bags from freezer and empty contents into baking dish.  Roast for 25 minutes.  Toss veggies, and flip chicken, and continue to roast for another 20-30 minutes, or until chicken and potatoes are cooked through.  Divide among plates, serve and enjoy!!
*cut time to 15 min, & 10-20 min if cooking just 1 frozen serving, but keep an eye on it!!

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