This chicken and Grilled Veggies make a good pairing. When selecting the grilled veggies be sure to include red sweet peppers. Although this is called "Rosemary Chicken", I have been making it lately with Herbes de Provence, the "American version" with lavender.
4 boneless, skinless chicken breasts (2 chicken’s worth) ~1/3 pound each
2 T olive oil
2 T lemon (or lime) juice
1 T dried rosemary leaves (or Herbes de Provence)
for approximately one-half hour.
Grill approximately 12 minutes (depending on size of chicken; temperature should be ~160 degrees F.), basting with marinade and turning every 3 minutes. Put cooked chicken on clean plate. Do not return to dish in which it was marinated and be sure to wash all cooking equipment that came in contact with chicken (as well as your hands) with soap.
Garnish with a sprig of fresh rosemary if available.
Good topped with grilled scallions as well as fresh rosemary.
Paired with Sauteed Haiku Turnips, this makes a wonderful spring or fall dinner.
Top with fresh rosemary and 1 T capers sautéed in olive oil.
Sauté the following and serve on top of the chicken:
Olive oil (heat first)
1 T capers
2 T sliced Kalamata olives
1 sweet red pepper (or equivalent amount of peppers of assorted colors), thinly sliced