Rosemary Lime Chicken Recipes

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ROSEMARY LIME CHICKEN



Rosemary Lime Chicken image

I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.-Nicole Harris, Mt. Union, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons canola oil
1/2 cup white wine or chicken broth
1/4 cup lime juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.

Nutrition Facts : Calories 244 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 389mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

ROSEMARY LIME CHICKEN



Rosemary Lime Chicken image

Provided by Olivia

Number Of Ingredients 10

10 skinless boneless chicken thighs
zest and fresh squeezed juice from 2 limes
2 tablespoons olive oil
2 tablespoons coconut aminos (can substitute with soy sauce or gluten-free tamari sauce)
1 tablespoon maple syrup
1 tablespoon crushed fresh rosemary (or 1 teaspoon dried)
2 cloves minced garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon fresh ground black pepper
1 lime (sliced)

Steps:

  • Mix all ingredients together and marinate chicken thighs in the fridge for at least 30 minutes, up to a day.
  • Preheat oven to 425 degrees.
  • Remove chicken from marinade and transfer to oven-safe baking dish.
  • Arrange lime slices on top of chicken pieces.
  • Bake for 30 minutes until chicken is cooked all the way through and juices run clear.

ROSEMARY LIME CHICKEN



Rosemary Lime Chicken image

Make and share this Rosemary Lime Chicken recipe from Food.com.

Provided by Alicia P

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 frozen boneless chicken breasts (or fresh)
1/4 teaspoon rosemary
1 lime
1/2 tablespoon season salt
3/4 teaspoon lemon & herb seasoning (mccormick)
1/4 tablespoon Emeril's Original Essence
1/2 teaspoon Tabasco sauce

Steps:

  • Preheat the oven to 350 degrees.
  • Defrost chicken
  • Season chicken with spices on both sides.
  • Cut lime in 4 thin slices and place on top of chicken.
  • Bake for 30 minutes.

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

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