Rosemary Chicken with Zucchini
1 pound new potatoes
2 small zucchini
1 bunch rosemary
Kosher salt and pepper
4 6-oz. boneless skinless chicken breasts
Heat oven to 400°F
Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix in a bowl with 2 tablespoons of olive oil, 2 tablespoons of mustard, 1 tablespoon of rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Season the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper.
Put vegetables in a baking dish and nestle chicken breasts into the vegetables. Roast for 25 minutes. Toss the vegetables, turn the chicken, and return to oven to continue roasting for an additional 20 to 25 minutes or until chicken is cooked through and juices run clear.
Recipe from Real Simple
Nutrition information per serving:
Total fat 11g
Saturated fat 2g