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08 Aug

Rosemary Lemon Chicken

Rosemary Lemon Chicken (great for all phases)


  • 1 pound skinless, boneless chicken breast
  • 2 teaspoons olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic, pressed
  • ¼ cup fresh rosemary, minced
  • ½ teaspoon celtic sea salt


  1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
  2. Rinse chicken breasts, pat dry and place in an 7×11 inch Pyrex baking dish
  3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
  4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
  5. Serve

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