1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
whole-grain mustard
1 bunch rosemary
kosher salt and pepper
4 6- ounce boneless, skinless chicken breasts
4 1-qt resealable plastic freezer bags.
Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2 inch sticks. Mix them 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. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
COOK IT:
Heat oven to 400 degree. 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, 20-25 minutes more. Divide among individual plates.
