Rosemary Lemon Chicken

August 2, 2010
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Ingredients
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This Rosemary Lemon Chicken has become my go to dinner dish this summer.  In fact, I’ve been making it a couple of times a week and loving it, as has my family –children included.  It’s super easy to make, very healthy and fabulously fresh and delicious with hints of garlic, lemon and rosemary complementing the flavor of grilled chicken.

Ingredients
Serves:
Print Recipe
  • 1 pound skinless, boneless chicken breast
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic, pressed
  • ¼ cup fresh rosemary, minced
  • ½ teaspoon celtic sea salt
Instructions
  1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
  2. Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
  3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
  4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
  5. Serve

minced rosemary

I love to make this gluten free chicken recipe along with some grilled zucchini and other summer squash.  Stay tuned, as I’ll be posting my delicious recipe for grilled zucchini next.  Quite necessary, I think, as the attack of zucchini is rapidly approaching those of us with backyard gardens!

I’ll be in Davis, California for my 25th High School Reunion this weekend and I’ll be doing a signing for my book, The Gluten-Free Almond Flour Cookbook, this Thursday, August 5th at The Avid Reader at 7:30pm PST and another at the Davis Lutheran Church (Fellowship Hall) on Saturday, August 7th from 12-3pm PST. Hope to see you there!

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20 responses to “Rosemary Lemon Chicken”

  1. This was very tasty! My 5 year old kept asking for more. Will become a staple for us. Thank you very much!

    Reply

  3. The chicken is marinating in the fridge now. Excited to grill it up for dinner later tonight. I used chicken thighs instead of breasts & added the zest if two lemons.

    Noticed you’re a Davis native.. So am i, such an exciting coincidence :)

    Reply

  4. WOW! This was SO good. I used a mixture of lime and lemon juice, so I added 1 T. of tequila (what? it reminded me of a margarita :p) I also used dried rosemary instead, and let it marinate in the fridge for 3.5 hours. SO Simple SO delicious. Elana, you’ve done it again!

    Reply

  7. Hi Elana, I know what a pantry is but my 7 year old daughter (she says she’s not 7, she’s 6 but she will be 7 soon!) wants to know why you call your blog Elana’s pantry. I’ve told her its because pantry is like a food store but she wants to hear from you :-). Thanks for your wonderful recipes – you’ve brought gluten-free alive for me!

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