rosemary chicken with zucchini.... an easy, healthy dinner

I found this recipe in an old copy of Real Simple, one of my favorite monthly reads (though in an attempt to trim the budget, I didn't renew my subscription... regretting that!). It's fairly simple, has healthy ingredients, and best of all, tastes great! (the husband says, "it's good!")

Ingredients:
1 pound new potatoes (about 5-6)
2 carrots (or 16-20 baby carrots)
2 small zucchini
olive oil
whole-grain mustard
several sprigs of rosemary
salt and pepper
4 chicken breasts

Heat oven to 400 degrees F. Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix the potatoes, carrots, and zucchini in a bowl with 2 Tbsp olive oil, 2 Tbsp mustard, 1 Tbsp rosemary, 1/2 tsp salt and 1/4 tsp pepper. Season the chicken with 1 tsp salt and 1/4 tsp pepper. Put chicken and vegetable mix into a baking dish (I needed an 9x12 as well as a 9x9 dish for all). Bake for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more. Makes 4 servings. Hands on time, 15 minutes; total time, 1 hour 15 minutes. 


Helpful hint: This is a great dish to prepare ahead of time! Season the vegetables and chicken as instructed above, then divide everything among 4 1-quart resealable plastic freezer bags. Freeze until ready to cook, up to 3 months. When you're ready to cook, remove bags from freezer (1 bag is one serving), empty into a baking dish, and roast as directed above. 


We tried this meal for dinner and our house smelled wonderful! The chicken was moist and juicy and the veggies were well seasoned. A definite hit, and for my husband who is very health-conscious, this is a great option for a meal... he doesn't even need to use a "cheat day" from his high protein, low-carb diet!