Grilled Tuscan Chicken with Rosemary and Lemon

This is the first year that we’ve planted rosemary and it actually thrived! Wohoo! I found a recipe in Great Food Fast…shocking I know that sounded really good. I adapted the recipe just a bit, and it tasted delicious. I served the chicken with grilled zucchini and peppers (also adapted from Great Food Fast) and Tuscan cous cous (my recipe).

Ingredients:

• 4 TBSP fresh chopped rosemary
• 1/3 c. water
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 2 garlic cloves
• salt and pepper to taste
• 4 boneless skinless chicken breasts

Directions:

1. In a small saucepan bring water and rosemary to a boil; remove from heat, cover and let steep for 5 minutes. Transfer rosemary and the steeping water to a blender. Add the lemon juice, olive oil, garlic and salt and pepper. Puree until smooth. Let cool.
2. In a shallow dish or ziploc bag, combine chicken with rosemary oil, and marinate for at least 15 minutes (mine marinated for about 2 hours) or overnight.
3. Grill.

Grilled Zucchini and Peppers

Ingredients:

• 2 zucchini, 1/2 inch slices on the diagonal
• 2 red, yellow and/or orange bell peppers, big chunks
• 1/4 c. olive oil
• salt and pepper to taste
• 1/2 c. basil, chiffonade
• 1 tsp. fresh rosemary, minced

Directions:

1. In a large bowl, toss veggies with olive oil, salt and pepper. Grill veggies until tender.
2. Return veggies to the bowl; toss with basil and rosemary.

Tuscan Cous Cous

Ingredients:

• 1 c. cous cous
• 1 1/2 c. water
• 2 tsp. olive oil
• salt and pepper to taste
• 1 TBSP rosemary, chopped
• 1/4 c. basil, chiffonade

Directions:

1. Combine couscous, water, olive oil, salt, pepper and rosemary in a pot. Cover and bring to a boil. Turn off heat, keep covered and let cous cous continue cooking, for about 10 minutes. Uncover fluff with a fork and stir in basil.

Grilled Tuscan Chicken with Rosemary and Lemon: