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Rosemary Chicken Breasts Recipe

Rosemary Chicken Breasts Recipe

This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min. YIELD:6 servings


  • 1 can (14-1/2 ounces) chicken broth,
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon crushed dried rosemary
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1 cup uncooked long grain rice
  • 1/2 cup water
  • 10 asparagus spears, blanched and cut into pieces
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt, optional


  • 1. In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.
  • 2. In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes.
  • 3. Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes per side or until chicken is brown and juices run clear. Remove rice from the heat; add asparagus, lemon peel, lemon pepper and salt if desired.
  • 4. Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice. Yield: 6 servings.

Nutritional Facts

1 each: 297 calories, 8g fat (0 saturated fat), 73mg cholesterol, 165mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

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