• 10minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium lemons

  2. 1 tablespoon(s) chopped fresh rosemary

  3. 1/2 teaspoon(s) dried rosemary leaves , (can be substituted for above ingredient)

  4. 2 teaspoon(s) olive oil

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) coarsely ground black pepper

  7. 1 clove(s)

  8. garlic , minced

  9. 4 small (1 pound)

  10. skinless, boneless chicken-breast halves

Instructions Jump to Ingredients ↑

  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.


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