Rosemary Lemon Chicken

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0% would make this recipe again

Submitted by Julie Paseschnikoff, RD, St. Boniface General Hospital & Seven Oaks General Hospital (MB)

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Ingredients

1/4 cup lemon 1 1/2 lemon
1/4 cup chicken broth, low-sodium 65 mL
2 tbsp olive oil 30 mL
4 sprigs rosemary, fresh 20 g
1 bay leaf 0.2 g
4 chicken breasts, boneless, skinless 1.2 kg
1 tbsp canola oil 15 mL
2 cloves garlic, minced
2 carrots 200 g
1/4 tsp ground pepper 1 g
1 cup rice, long grain 200 g
1/2 cup chicken broth, low-sodium, condensed 125 mL
1 1/2 cup water 375 mL
1/2 yellow or red sweet peppers, chopped 100 g
3/4 cup frozen corn kernels 80 g
2 green onions/scallions, thinly sliced

Method

Chicken
  1. Combine ingredients in Ziploc® bag, add chicken breasts and marinate 2 hours or overnite. BBQ or broil chicken breast on each side until thoroughly cooked.
Vegetable and Rice Pilaf
  1. In heavy sauce pan, heat oil over medium heat.
  2. Fry garlic, carrots, black pepper, stirring occasionally until softened, about 3 minutes.
  3. Add rice.
  4. Stir in chicken broth, water and red pepper. Bring to a boil. Reduce heat to low. Cover and simmer for about 15 minutes.
  5. Stir in corn and green onions. Cover and cook until rice is tender and liquid is absorbed, about 10 minutes.

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher

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