Wednesday, July 3, 2013

SUMMER MENU-A-DAY FOR JULY ~ Rosemary Chicken Skillet

Lemon Rosemary Chicken Skillet - Wildtree Recipes
Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Since tomorrow is the 4th of July - a busy day filled with lots of grilled food and cook out items, I thought I would keep tonight's dinner simple and healthy!
#3 - Rosemary Chicken Skillet served over Lemon Basmati Rice.
Rosemary Chicken Skillet
1 pound chicken breast cutlets
2 tablespoons Wildtree Lemon Rosemary Blend
1 tablespoon Wildtree Natural Grapeseed Oil
3 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 medium red onion, chopped
1 lemon, juiced

Season both sides of each chicken breast with the Lemon Rosemary Blend. Heat the Grapeseed Oil in a large non stick skillet over medium high heat. Add the chicken and cook until the chicken is cooked through, about 3 minutes per side. Remove the chicken. Add the garlic, zucchini, yellow squash, and onion. Season with salt and pepper if desired. Add the lemon juice. Add the chicken back to the skillet by placing it right on top of the vegetables. Cover and cook for 5 minutes or until vegetables are tender.
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Lemon Basmati Rice
As a general rule, I cook 1 cup of rice to 2 cups of water. Add 1 TBSP Wildtree Lemon Grapeseed Oil and 1 tsp Wildtree Rancher Steak Rub as it cooks. When finished, fluff and serve with Rosemary Chicken. 
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