Rosemary Roasted Chicken and Zucchini Muffins

posted by 1 year ago


1 package 1-2-3 Gluten Free® Meredith's Marvelous Muffin/Quickbread Mix

½ cup unsalted butter/unsalted margarine, softened

2 large eggs, room temperature

¾ tsp. cinnamon

1 large zucchini, shredded (about 1 2/3 cup zucchini)

¾ cup fresh/dried (not frozen) blueberries (optional)

For the chicken:

2 Tbs. olive oil

2 Tbs. balsamic vinegar

Coarse salt & fresh ground black pepper

½ tsp. rosemary

12 skinless chicken thighs

2 small red bell peppers


For Muffins: Preheat oven to 350º F. Spray muffin tins or loaf pan with non-stick spray. Pour first five ingredients into bowl of mixer with paddle attachment. Mix until fully incorporated. Add optional ingredient and stir in by hand. Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking. Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in center comes out clean. Baking times may vary with different appliances. Cool in pan for 5 minutes. Invert onto rack. Cool and serve. Makes 1 loaf or 15 large muffins

For Chicken: Preheat oven to 400 ° F. Cut red peppers into 6 pieces each. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and peppers. Toss until well coated. Arrange chicken and pepper pieces on a rimmed baking sheet. Roast for 40 minutes or until chicken is cooked through and browned. Serve with Zucchini Muffins. (Serves: 6)

tags:  rosemary roasted chicken and zucchini muffins, chicken, poultry, 123 gluten free, zucchini muffins
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