This Rosemary Lemon Chicken has become my go to dinner dish this summer. In fact, I’ve been making it a couple of times a week and loving it, as has my family –children included. It’s super easy to make, very healthy and fabulously fresh and delicious with hints of garlic, lemon and rosemary complementing the flavor of grilled chicken.
1 pound skinless, boneless chicken breast
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt
- In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
- Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
- Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
- Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
I love to make this gluten free chicken recipe along with some grilled zucchini and other summer squash. Stay tuned, as I’ll be posting my delicious recipe for grilled zucchini next. Quite necessary, I think, as the attack of zucchini is rapidly approaching those of us with backyard gardens!
I’ll be in Davis, California for my 25th High School Reunion this weekend and I’ll be doing a signing for my book, The Gluten-Free Almond Flour Cookbook, this Thursday, August 5th at The Avid Reader at 7:30pm PST and another at the Davis Lutheran Church (Fellowship Hall) on Saturday, August 7th from 12-3pm PST. Hope to see you there!
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