1 lb new potatoes, quartered
2 carrots, peeled and cut into match stick-size pieces
2 small zucchini, cut into match stick-size pieces
3 T extra virgin olive oil
3 T whole-grain mustard
2 T fresh rosemary, roughly chopped
salt & pepper
4 boneless, skinless chicken breasts
Heat oven 400 degrees.
Mix potatoes, carrots and zucchini in a bowl. In a separate bowl, mix together extra virgin olive oil, mustard, rosemary, salt and pepper. Reserve 1/3 of the mixture, and mix remaining 2/3 mixture with the vegetables. Place chicken into a pan sprayed with a non-stick cooking spray. Pour remaining 1/3 mustard mixture on top of the chicken. Pour vegetable mixture on top.
Roast for 15 minutes. Toss the vegetables and turn the chicken. Continue roasting until the chicken is cooked through, 10-15 minutes more.