Simple Lemon Rosemary Chicken Breasts

Inspiration: I’ve been meeting Brandon at his work for lunch every now and then this summer. His work has some nice picnic tables outside where we sit and enjoy a lunch hour together, which is a pretty nice mid-day treat. I’m always trying to think of new lunches to pack, and the thought occurred to me recently to saute up some chicken breasts to take as the main part of our lunches. The great thing about chicken breasts is that they’re great hot, warm, or cold, so they really work perfectly for a packed lunch.

What We Loved: These are so simple to make and have a nice, refreshing flavor. As the title suggests, the two main flavors¬†are the tart lemon and the earthy rosemary, which are really a couple of great complementary ingredients. I just loved how the lemon really cut through and added such a refreshing taste. With some added garlic, some olive oil, and plenty of salt and pepper, there couldn’t be a simpler recipe for a nutritious and filling lunch.

Tips: For an even simpler chicken breast lunch, I’ve also been digging through my pantry and coating some chicken breasts in whatever seasoning mixes that I happen to have (jerk rub, Cajun seasoning, lemon pepper, etc.). You can’t get much simpler than throwing some seasoning on a piece of chicken, cooking it, and packing it up for lunch.

Simple Lemon Rosemary Chicken Breasts
Source: Original Recipe
Serves: 2

2 chicken breasts, butterflied and cut in half
2 cloves garlic, minced
Handful fresh rosemary, minced
Juice from 1/2 lemon
Few tablespoons olive oil
Kosher salt
Black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 3-4 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side.

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8 thoughts on “Simple Lemon Rosemary Chicken Breasts

  1. Chicken is such a great healthy option for dinner, especially if you pair it with such simple ingredients as you did! I love how versatile it is too– how you can pack it in a lunch, cold, and maybe sliced over a salad! Great recipe.

  2. I’ve been busy lately so I’ve been marinating in the morning before work, quickly baking at night for dinner, and bringing the leftovers with salad to work for lunch…it’s been great! Just today I marinated some chicken with garlic and lemonzest….wish I had added rosemary too! Next time…

    • Don’t you just love when cooking something simple like that lasts for several meals? It’s the best when you’re busy!

    • Definitely! I just discovered your blog by the way, and I love your recipes. I have recently decided to try to lower my carb intake and I am grateful for the inspiration! Can’t wait to try your crabcake recipe!

    • Awww, thank you! I hope you like the crab cakes if you give them a try! I could eat crab cakes every day and be a happy girl :)

      We also just tried out a salmon & crab cake recipe…..will be posting that within a few weeks!

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