I rarely talk about how I cook for one, because I know most of you out there are more worried about feeding 3, 4, 5, etc. However, I do live alone and I do cook for one, and I know there must be a few of you out there who are in the same boat.
Not that this recipe can’t be easily doubled or tripled, because it can. The original recipe actually made 4 servings, I just sized it down for me.
I look for three things in a recipe I cook for just me. 1) It has to be easy, I’m not going to spend a ton of time on myself; 2) it should have minimal ingredients and prep work; and 3) it should be something that I don’t mind eating again because there’s a good chance I’m going to have leftovers.
I liked this recipe because I could cut it down and it seemed very simple. I was very happy with the resulting recipe and it yielded enough to make a nice-sized lunch for me the next day. I was also happy that it cooked in one pan which means less clean up!
Roasted Rosemary Chicken and Vegetables – serves 1 with leftovers
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1 (4-6 oz) skinless, boneless chicken breast
2 small to medium new potatoes
6-7 baby carrots
1 very small zucchini
1 tablespoon olive oil
3 teaspoons dijon or whole grain mustard
1/2 tablespoon chopped rosemary
Kosher salt and pepper to taste
Using a meat mallet or rolling pin, pound (or roll) your chicken so it’s all the same thickness. If your chicken breast is bigger than you can eat in one meal (mine almost always are), cut it in half. Sprinkle both sides with salt and pepper.
Quarter or sixth the new potatoes, cut the baby carrots in half length-wise, and slice the zucchini into strips about the same size as the carrots (I basically cut it into eighths); put the veggies in a bowl. Add in the olive oil, mustard, rosemary, and salt and pepper to taste and stir to get everything coated. Add the chicken and get it coated in the mixture as well. Depending on the size of your vegetables and chicken, you may want to add more mustard or oil. Let the chicken and veggies sit for 15 minutes to absorb the flavors a little.
Preheat the oven to 400°. Spray a small baking dish (I used a 9 inch cake pan) with cooking spray. Put the chicken in and then spoon the vegetables around it. Try to make sure everything is in a single layer.
Roast for 25 minutes then flip the chicken and stir the vegetables. Bake for another 15-25 minutes (depending on the size of the chicken) or until the chicken is cooked through. Spoon onto a plate and serve!
-Adapted from Real Simple
Anyone else out there cooking for one? What do you like cook?