Rosemary Chicken Breasts

Name: Rosemary Chicken Breasts
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 10 asparagus spears, blanched and cut into pieces; 397 grams can chicken broth; 1 Tbsp minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 3 garlic cloves, minced; 1 teaspoon grated lemon peel; 1 teaspoon lemon-pepper seasoning; 185 grams uncooked long grain rice; 185 grams uncooked long grain rice; 1 teaspoons pepper; 1 teaspoons salt, optional; 6 boneless skinless chicken breast halves; 1 Tbsp soy sauce; 1 teaspoon sugar; 1 Tbsp vegetable oil; 118 milliliters water

Rosemary Chicken Breasts is a gluten free and dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 44g of protein, 11g of fat, and a total of 398 calories. If you have vegetable oil, chicken broth, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper.

Ingredients you will need

Soy Sauce

Rosemary

Garlic

Pepper

Broth

Sugar

Cooking Oil

Equipment you will use

Glass Baking Pan

Add chicken; turn to coat. Cover and refrigerate at least 1 hour.

Ingredients you will need

Chicken

In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes.

Ingredients you will need

Broth

Water

Rice

Equipment you will use

Sauce Pan

Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear.

Ingredients you will need

Marinade