1 lb red potatoes (cut in 1/4ths)
2 carrots (cut into sticks)
2 zucchinis (cut into sticks)
4 chicken breasts
Marinade:
2 Tbs Olive Oil
2 Tbs whole grain mustard
1 Tbs rosemary
1/2 tsp salt
1/4 tsp pepper
Mix vegetables chicken and marinade together.
Directions for cooking:
Preheat oven to 400
Place frozen veggies and chicken on 9x13 baking pan
sprinkle salt and pepper on chicken
roast 25 minutes then toss veggies and turn chicken
roast another 25 minutes
** some of the chicken breast were really big so you may want to cut them into smaller filets so they are the same size as the others and cook at the same speed.
just a side note... You might want to thaw the chicken and the vegetables seperate-- I'm afraid the the chicken will make the veggies to wet=mushy
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