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Rosemary Chicken Breasts Recipe

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Garlic and lemon not only make this rosemary chicken breasts recipe tasty but also packs 30 g of protein per 218 calorie serving

Rosemary Chicken breasts

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.

3.7 from 10 votes
rosemary chicken breasts
Print
Rosemary Chicken Breasts Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Garlic and lemon not only make this rosemary chicken breasts recipe tasty but also packs 30 g of protein per 218 calorie serving.
Course: Entree
Servings: 4
Calories: 218 kcal
Author: Liz DellaCroce
Ingredients
  • 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
US Measurements - Convert to Metric
Instructions
  1. Place chicken breasts in a resealable plastic bag.
  2. Using a microplane, zest both lemons over a small bowl.
  3. Add juice of both lemons along with all remaining ingredients and whisk to combine.
  4. Pour marinade over the chicken and refrigerate for 30 minutes or overnight.
  5. Pre-heat grill pan or grill over high heat.
  6. Cook chicken for 4-5 minutes per side or until internal temp reads 165 degrees or higher.
  7. Serve chicken breasts whole or sliced.
Recipe Notes

Good source of Vitamin C

Nutrition Facts
Rosemary Chicken Breasts Recipe
Amount Per Serving
Calories 218 Calories from Fat 82
% Daily Value*
Total Fat 9.1g 14%
Cholesterol 90mg 30%
Sodium 928mg 39%
Total Carbohydrates 2g 1%
Dietary Fiber 0.2g 1%
Protein 34.6g 69%
* Percent Daily Values are based on a 2000 calorie diet.

Pin from my {Healthy Entrees} board for more dinner ideas!
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Reader Interactions

Comments

  1. I just made this tonight. It was so easy and so delicious and flavorful!!! I will definitely be making this throughout the summer!

    Reply

  2. 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!

    Reply

  3. 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.

    Reply

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