Garlic and lemon not only make this rosemary chicken breasts recipe tasty but also packs 30 g of protein per 218 calorie serving
Happy Labor Day! Are you as excited for Fall as I am?? As I’ve said before, Fall is my absolute favorite time of year. The fashion, the apples, the air, the leaves.. you name it, I love it.Of course, this year is particularly special as my son’s 1st birthday is right around the corner. (How did that happen so quickly?!)
Although he is not heading back to school, the next few months are going to be busy with business trips, Taste of Michigan food blogging conference, ArtPrize and more. Getting ahead with easy, make-ahead meals is the name of the game, my friends. Make extra chicken and use the leftovers on salads, wrapped in a pita with hummus or for a quick and easy taco night.
Over the past year, I have worked my tail off to lose 55 pounds. The last 5-10 pounds are the hardest but I’ve found that stocking my fridge with convenient and delicious sources of protein is the key to my success. Rosemary chicken does just that with over 30 g of protein per 218 calorie serving.
But let’s be honest, I had you at lemon and garlic didn’t I?
Your fork is waiting.
- 4 oz chicken breasts boneless skinless (about six oz each)
- 2 lemons juice and zest of both
- 3 cloves garlic grated
- 2 tbs olive oil
- 2 tbs rosemary minced
- 1 tsp salt
- 1/2 tsp pepper
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Place chicken breasts in a resealable plastic bag.
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Using a microplane, zest both lemons over a small bowl.
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Add juice of both lemons along with all remaining ingredients and whisk to combine.
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Pour marinade over the chicken and refrigerate for 30 minutes or overnight.
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Pre-heat grill pan or grill over high heat.
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Cook chicken for 4-5 minutes per side or until internal temp reads 165 degrees or higher.
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Serve chicken breasts whole or sliced.
Good source of Vitamin C
Pin from my {Healthy Entrees} board for more dinner ideas!
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Elaine
This is a flavorful recipe. I ate one the night I prepared them, one cold the next day and one reheated today. They were all good. I’m making more soon. Great recipe!
Liz DellaCroce
Great minds think alike – we had this for dinner TONIGHT Elaine!! Glad you enjoyed it!
Kitty
Last night I wanted chicken with a southwestern twist, so I substituted cilantro for rosemary and limes for lemons. It was great! I will do rosemary and lemon soon.
Liz DellaCroce
I love cilantro – what an amazing idea!
A New York Foodie
This looks great….I make a chicken dish that is very similar. Really like your blog a lot!!
The Lemon Bowl
Thank you so much! Please share your recipe!
A New York Foodie
Here’s a link to mine….I use thighs in this recipe but I also make it with the chicken breasts. http://sandi-anewyorkfoodie.blogspot.com/2010/03/grilled-tuscan-chicken-thighs.html
Bree
You somehow made chicken amazing-woo hoo! :)
The Lemon Bowl
Thank you so much Bree!!
keekee
I made these chicken fingers tonight for dinner. They were sublime. I am glad that I found you on MYFOODDIARY. I can not wait to try another recipe tomorrow night.
:)
Liz DellaCroce
That is music to my ears – I’m so glad you enjoyed it!! Thanks for finding me and good luck on your journey with My Food Diary!
lauren kelly
This looks amazing!!
Mama's Gotta Bake
Yes, you did have me at lemon and garlic!
The Lemon Bowl
I knew it!! :-)