Rosemary Chicken
5 mins
15 mins
Nutrition Facts
Calories: 227
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 98 mg
Sodium: 263 mg
Total Carbohydrate: 2 g
Dietary Fiber: 1 g
Protein: 40 g
Take Note
Quick Meal
INGREDIENTS
-
1
tablespoon
oil, olive
-
2
teaspoon
rosemary, fresh, minced
-
1
teaspoon
paprika
-
1
teaspoon
chili powder
-
1
teaspoon
coriander, ground, (optional)
-
1/2
teaspoon
pepper, black ground
-
4
chicken, cutlet, skinless, pounded to 1/8 “ thick (6 ounces each)
-
salt, Kosher
PREPARATION
Preheat a grill pan over medium-high heat or an outdoor grill.
Mix the oil, rosemary, paprika, chili powder, coriander (if using), and pepper in a small bowl. Rub the spice mixture over the chicken and season with salt.
Grill the chicken, turning once, for about 8 minutes, or until no longer pink and the juices run clear.
To bake the chicken in the oven, preheat the oven to 450° F. Line a baking sheet with foil and coat with nonstick olive oil spray. Place the chicken on the baking sheet and coat with olive oil spray. Bake, turning once half way through cooking, until no longer pink and the juices run clear, 6 – 7 minutes.
Serving Size: 1 chicken cutlet
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.
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