Fresh Rosemary Chicken And Zucchini Recipes

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FRESH ROSEMARY CHICKEN AND ZUCCHINI



Fresh Rosemary Chicken and Zucchini image

A wonderful flavor of lemon and fresh rosemary make this to die for! It's great with garlic bread and a fresh salad on a summer day. If you like grilling, make them into shish kabobs.

Provided by Casie

Categories     Lunch/Snacks

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breasts
1 medium zucchini
1/2 cup fresh squeezed lemon juice
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary
1 tablespoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
cooking spray

Steps:

  • In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
  • Add chicken to the bag, seal, shake, and place in fridge for an hour.
  • In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
  • Spray cooking spray on large pan and heat to medium.
  • Add chicken and juices from bag to pan.
  • Brown chicken.
  • Slice zucchini and add to chicken.
  • Cook zucchini with chicken for 5 minutes, stirring frequently.
  • Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
  • Enjoy!

Nutrition Facts : Calories 241.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 278.7, Carbohydrate 8.1, Fiber 1.4, Sugar 2.8, Protein 28.7

ROSEMARY CHICKEN



Rosemary Chicken image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

ZUCCHINI WITH ROSEMARY AND GARLIC



Zucchini With Rosemary and Garlic image

Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.

Provided by English_Rose

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs zucchini, chopped into 1/2in slices
2 tablespoons olive oil
1 sprig rosemary
3 garlic cloves, crushed
salt & freshly ground black pepper

Steps:

  • Toss the zucchini into a large frying pan and add the olive oil. Stir.
  • Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
  • Add the crushed garlic and season with salt and freshly ground pepper.
  • Serve warm as a side dish or on its own with some warm crusty bread.

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