Tuesday, June 10, 2008

Rosemary Chicken & Zucchini

This is from Real Simple and looks great!

1 lb. new potatoes
2 carrots
2 zucchini
1 bunch Rosemary (I Tbs.)
4 boneless, skinless chicken breasts
2 Tbs. Olive oil
2 Tbs. Whole grain mustard

Heat oven to 400. Quarter potatoes and cut carrots and zucchini into 2-inch sticks. Mix vegetables in bowl with olive oil, mustard, rosemary, S&P. Pour into 9x13 dish and place chicken on top (season chicken with S&P first). Roast for 25 minutes, toss vegetables and turn chicken, continue roasting until chicken is done (about 20-25 more minutes.

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