Grilled Tuscan Chicken with Rosemary and Lemon

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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, chifonade
  • 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, chifonade

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:

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