Ingredients
- 2 mediums Lemons
- 1 teaspoon tbl Chopped fresh rosemary or ½ dried rosemary leav
- 2 teaspoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Coarsely ground black pepper
- 1 Garlic clove, minced
- 4 smalls Skinless, boneless chicken-breast halves, (1 pound)
Make it step by step
- Work Time: 10 minutes Total Time: 20 minutes
- 1. From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half of second lemon; reserve slices for garnish. Squeeze juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, rosemary, olive oil, salt, pepper, and garlic.
- 2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot.
- 3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.
- 4. Place chicken-breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.