Roasted Chicken With Rosemary
Roasted Chicken Breast With Rosemary And A Side Salad
This easy-to-make recipe pairs chicken with rosemary and a side salad for a nice light meal. Goes great with your favorite cold beverage.
- 2 lbs chicken breasts (4 chicken breasts)
- 3 tbsp rosemary
- 6 whole garlic cloves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch salt and pepper
- 3 cups leafy greens
- 1 cup feta cheese
- 2 cups cherry tomatoes
- ½ cup walnuts
Preheat the oven to 350 degrees and put a lined pan in the middle section. In the absence of an oven, a stove top pan is sufficient.
Place the chicken breasts, skin facing upwards, on a lined sheet pan or baking dish. Rub both the sides and under the skin with a mixture of olive oil, garlic, rosemary, salt and pepper. Add according to the taste required.
Roast for 15 minutes before flipping. Continue roasting till internal temperature reaches 165 degrees. This may take 20-30 minutes, depending on the thickness of the breast. Ensure internal colour reaches pinkish white.
Remove from the oven and serve immediately. Alternatively cover with a foil sheet and let it cool for shredding or dicing. Store up to 3 days.
Toss to combine all the salad ingredients (leafy greens, diced cherry tomatoes, diced feta cheese, walnuts) with some olive oil and salt. Serve as a fresh side.
Sodium: 709mgCalcium: 245mgVitamin C: 30mgVitamin A: 978IUSugar: 4gFiber: 2gPotassium: 1155mgCholesterol: 179mgCalories: 541kcalSaturated Fat: 9gFat: 31gProtein: 57gCarbohydrates: 9gIron: 3mg