Rosemary chicken
260 cals, 38p, 1c, 11f (per meal)
1 1/2 lbs (680g)
2 clove(s) (6g)
2 dash (2g)
2 tbsp (30mL)
2 tbsp (30mL)
1 tbsp (3g)
1
In a small bowl, whisk together the oil, lemon juice, garlic, rosemary, and salt.
2
Put chicken in a ziplock bag and add in the oil mixture. Make sure marinade coats all sides of the chicken. Put it in the refrigerator for at least 15 minutes.
3
Grill chicken or cook in frying pan- about 5-7 minutes per side, or until internal temperature reaches 165 F (75 C). Serve.