Tuesday, October 21, 2014

Crock Pot Lemon Rosemary Chicken ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT 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.
This picture is a similar recipe made in a skillet - see below for the recipe!
Crock Pot Lemon Rosemary Chicken
4 red bliss potatoes, quartered 
1 package baby carrots 
1/4 cup water 
1 tablespoon Wildtree Zesty Lemon Grapeseed Oil 
2 teaspoons Wildtree Lemon Rosemary Blend 
1 pound chicken breasts, boneless, skinless
Method of Preparation
Place potatoes, baby carrots, and water in the crock pot. Rub Grapeseed Oil on chicken breasts and sprinkle with Lemon Rosemary Blend. Layer chicken on top of veggies. Cook on low 6 hours.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com
Lemon 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
Method of Preparation
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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