20-Minute Skillet Rosemary-Lemon Chicken
We thoroughly enjoyed our comfort food this winter (just ask my hips). Now, as we head into warmer months I am longing for light and fresh meals. One of my family’s favorite summery flavor combinations is rosemary and lemon. It’s so bright and refreshing. We love rosemary-lemon grilled chicken, so I decided to bring that flavor…
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tsp kosher salt
- 2 lemons
- 1 tbsp extra virgin olive oil
- 3 clove garlic
- 1 tsp fresh ground black pepper
- 4 small boneless skinless chicken breasts (about 1 lb)
- 2 tbsp chopped fresh rosemary (or 2 tsp dried)
- 1 package frozen summer vegetables (or use fresh if in sea
- Carbohydrate 6.81817666639014 g
- Cholesterol 0 mg
- Fat 1.81394333331942 g
- Fiber 1.77341663532077 g
- Protein 0.90569999995328 g
- Saturated Fat 0.251224833329152 g
- Serving Size 1 1 Serve (64g)
- Sodium 304.259483333146 mg
- Sugar 5.04476003106938 g
- Trans Fat 0.143082333332736 g
- Calories 37 calories
Preheat medium skillet over medium high heat. Chop rosemary and mince garlic while skillet is heating. Sprinkle tops of chicken breasts with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp rosemary. Add oil to skillet. Add garlic. Stir and place chicken in skillet seasoned side down. Sprinkle chicken with ¼ tsp salt, ¼ tsp pepper and remaining rosemary. Cook chicken on both sides until cooked through, about 3 minutes on each side. Add vegetables. Squeeze lemon juice into skillet, sprinkle with remaining salt and pepper. Place chicken on top of vegetables. Bring to a boil. Cover. Cook 5 minutes or until vegetables are crisp tender. Serve and enjoy!
