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19 Nov

Rosemary Chicken Fingers

Rosemary Chicken Fingers (great for all phases)

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  • 1/4 cup lemon juice
  • 1 tablespoons olive oil
  • 1 clove garlic, minced
  • 1\2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast halves, cut into thick strips


  1. In a medium bowl, whisk together the lemon juice, oil, garlic, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for up to 3 hours.
  2. Coat the unheated grill rack with cooking spray.  Preheat the grill.
  3. Place the chicken on the rack and grill, turning occasionally, for 6 minutes, or until the chicken is no longer pink and the juices run clear.

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