Tuesday, July 9, 2013

Rosemary Chicken Breasts

Our family has decided to redo some things and focus on eating healthier. The ultimate goal: Lose Baby Weight! Ok so I am a vegetarian so I didn't make this meal for me, but I will say my husband has been complaining that losing baby weight is hard (yes he is positive that I wasn't the only one who packed on the pounds while pregnant).
So with that in mind, I made some super simple, super light, and according to him very delicious Rosemary Chicken Breasts.

The trick to eating healthier: Either bake your meals or find a way to steam/ low fat cook them. Well for me, I have found a new addiction to coconut oil, and in addition to it's ability to moisturize, heal, and yes even be used on baby, I find that it's a good oil to cook with (in small portions). So while I would normally bake the chicken, I pan roasted them instead with a light layer of coconut oil and a big amount of love and flavor!

I hope this recipe finds you well! Sure, it's a simple one, but then again aren't some of the simplest things the best?

Rosemary Chicken Breasts
What You Need:
3-4 Boneless Skinless Chicken Breasts
Garlic Salt
Black Pepper
1 tsp Coconut Oil
2-3 sprigs Fresh Rosemary (can use ground dried rosemary to rub instead - 1 tsp)

Short list of ingredients to have a clean and simple meal. To start, place the coconut oil into a large skillet and begin to heat over medium heat. Sprinkle the chicken breasts with garlic salt and a small pinch of black pepper.

Place the chicken into the skillet, setting the sprigs of rosemary on top.

Cover and let brown for 6-8 minutes then flip. Repeat the browning with another 6-8 minutes on the new side, then add 1/4 cup of water to the pan. Cover again and let the steam lock in the flavor of the rosemary sprigs.  If you are using the dried rosemary powder instead, sprinkle this on while adding the other seasonings. You do not need to add water i this case, just simple rotate the chicken every 6-8 minutes until the breasts are completely cooked - about 20-25 minutes depending on size.

Uncovered after the first 6-8 minutes - Ready to flip!
At any rate, once these are finished they are super moist and have the right kind of rosemary - Not too much, not too little! While I would have served this alongside some fresh veggies like steamed broccoli or lightly sautéed Kale with garlic and onions...  or steamed squash (yum!)...  I may have even gone crazy and chopped the chicken up to make it into a melt with some light parmesan cheese and marinara-- my husband went into full meal with his favorite "vegetables" - Canned green beans (YUCK!) and oven roasted potatoes.

Oh well, we are working on making a meal completely healthy. I got him to eat some Kale today - MAJOR Milestone :)

Thanks for cooking with us!

Aimee and Family

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