I love rosemary!
One of my all time favorite treats is a loaf of Rosemary Garlic Bread baked fresh at the Trampeau Bakery down the street. I think I actually consumed an entire loaf by myself the day Gigi was due...note that I said due, not arrived as she chose to delay her arrival by 4 days!!!
But I also love rosemary on potatoes, and on french fries, and...
Welcome to my Rosemary Chicken with Brown Rice and Roasted Vegetables!
This is a healthy, delicious, and dare I say it, awe inspiring dish!
The marinade cast of characters!
1/4 cup Olive Oil
2-3 Tblsps of Rosemary
3 Tblsps of White Wine Vinegar
1 tsp salt
1tsp cracked black pepper
Whisk all the ingredients together until you get the swirling vortex of flavor as shown above!
Then simply poor the marinade over 1 pound of chicken, breats or cutlets work best I think, cover the whole thing with foil and refrigerate for a while!
Now lets get those veggies going! Preheat the oven to 450 degrees, and line a baking sheet with foil, shiny side down. I don't know if it's true or not, but I've heard that if you put the shiny side up it causes food to cook and burn faster!
I use red peppers, yellow peppers, carrots, red onions, and red potatoes, but just about any vegetable will do.
Simply cut your veggies into bite sized pieces...
Drizzle it all with olive oil, 1/2 tsp salt, and 1 tblsp of freshly cracked garlic pepper!
Toss things around a bit to make sure everything is evenly coated and pop it in the oven for 10 to 15 minutes. When the timer goes off, give it a stir and put it back in for another 10-15.
Get that brown rice going, 2 cups rice to 3 cups water in a cooker.
And we're ready to start grilling! Heat a grill pan, or an actual grill, on medium high. It should sizzle when the chicken touches the pan.
Grill for about 4-5 minutes on each side for cutlets, a little longer for breasts.
You will be shocked at how bright and flavorful this simple healthy meal is!