Rosemary Lemon Chicken Breasts

I created this by mistake last night and it turned out delicious. I served it with Acorn Squash, and Oven Roasted Brussels Sprouts. Yum! My Toddler even loved it, she cleaned off her entire plate.

I like to butterfly my breasts to make them a little thinner. If you don't do this, adjust the cook time according to thickness of breasts.

You can make this recipe with bone in chicken, pork chops, or even fish. You could even make these on the grill. I would love to hear from you any comments or suggestions are appreciated. Enjoy!

Total Servings: 4 Total Cost: $4.50

4 Chicken Breasts
4 Tbsp Lemon Juice
2 Tbsp Chopped Rosemary
2 tsp Garlic Powder
2 tsp Ground Cumin
2 tsp Basil
1 Tbsp Kosher Salt
1 Tbsp Black Pepper
1/8 Cup Extra Virgin Olive Oil

  • Preheat oven to 400°
  • Lay breast onto baking pan
  • Sprinkle 1/2 of spices on one side of breasts
  • Flip and sprinkle other 1/2 of spices on other side of breasts
  • Drizzle lemon juice over breasts
  • Drizzle olive oil over breasts
  • Bake for 30 minutes until center is cooked thorough


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