Lately I have been making really simple recipes and meals. Perhaps it’s a reaction to the holidays and abundance of rich dishes and sweets, but more likely it’s a lack of energy after long work days and holiday to-do-lists taking over any available brain space. Keeping that in mind, today’s recipe is a simple rosemary and garlic chicken breast that can be grilled or seared in a pan and finished in the oven.
Simple Rosemary Chicken
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- 1.33 lbs boneless skinless chicken breast
- 2 U sprigs rosemary, leaves only, minced
- 2 U garlic cloves, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
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Place the rosemary, garlic, lemon juice, olive oil, salt, and pepper in a pile on your cutting board. Using the back of your knife or a spoon, press down and mash to form a paste. Stir in the olive oil.
Rub this mixture all over the chicken and let rest for 15 minutes.
During that time, preheat the grill to medium high heat or preheat the oven to 400 degrees.
To cook on the grill, place the chicken on the grill and cook for 5-6 minutes per side or until done. Cooking time may depend on thickness of the chicken breast.
If cooking in the oven, first sear the chicken for 2 minutes per side in an oven safe skillet. Then place the skillet in the oven and cook for 20 minutes or until chicken is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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