Rosemary Chicken & Roasted Vegetables

Rosemary Chicken & Roasted Vegetables

Ingredients:

• 4 chicken breast halves
• 2 red potatoes, cut into cubes
• 1/2 medium onion, chopped
• 1 zucchini, cut into cubes
• 2 cloves garlic, minced
• mix together a few dashes of: salt, pepper, rosemary, garlic powder, and onion powder.

Directions:

1. Preheat oven 350 degrees F.
2. Lightly sprinkle dry seasoning mix on both sides of chicken breasts.
3. Heat pan on medium-high heat with cooking spray.
4. Brown chicken breasts on both sides (do not cook through).
5. Meanwhile, place vegetables in a medium baking dish with dry seasoning mix and 1 second of cooking spray and toss together.
6. Remove chicken from pan and place chicken on top of vegetables.
7. Bake for 35-45 minutes.

Note: For a CRUISE-FRIENDLY version of this dish, replace red potatoes with another vegetable such as broccoli or bell peppers.

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