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RECIPE: Lemon Rosemary Chicken

This is quite easily the dish that I eat most often in my house. It is quick and easy and it’s made with ingredients that I always have on hand.  Fresh lemon juice (to go in my morning smoothie), fresh garlic (because it’s delicious), and fresh rosemary (because someone told me that a planting a rosemary bush in your front yard meant that a strong woman lives inside – I’m hoping that the same holds true for a small jar of rosemary on the balcony!).

Truth be told, I rarely measure the ingredients but I did this last time so that I could make sure this version was perfect!  I simply coat both sides of the chicken with olive oil, lemon, garlic, rosemary and pepper.  Typically I don’t use salt in this recipe because I think that it has enough flavor without.  Although that might be the difference between getting your recipes from a nutritionist and from a chef, so feel free to sprinkle with salt.

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If I have the time (or am feeling fancy for the internet) I will sprinkle a little lemon zest and top with fresh lemon slices while I am waiting for the oven to preheat to 400 degrees.  Once the oven is heated I cook the chicken for about 30 minutes, rotating the pan halfway through to make sure it is cooked evenly.

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Then, of course I garnish all my dishes with some strong lady rosemary and serve only on environmentally sustainable bamboo – or maybe that is also just when I’m being fancy for the internet!

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Lemon Rosemary Chicken

  • 1 6 oz. chicken breast
  • 1 sprig rosemary coarsely chopped
  • 1 clove garlic, chopped
  • 1 tsp olive oil
  • 1/4 lemon
  • Lemon zest (optional)

 

  1. Preheat your oven to 400 degrees.
  2. Coat both sides of the chicken breast with the olive oil, juice of the lemon, rosemary, garlic and zest if using.
  3. Cook for 30 minutes or until the chicken is opaque all the way through.

 

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