Lemon and Rosemary Marinated Grilled Chicken with C

Name: Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) boneless, skinless chicken breasts; 1/4 cup fresh squeezed lemon juice; 1/3 cup olive oil; 2 tablespoons chopped fresh rosemary leaves; 3 tablespoons Essence, divided, recipe follows; 2 teaspoons salt; 1 teaspoon freshly ground white pepper; 1 recipe Couscous, recipe follows; 1 recipe Sauteed Cremini Mushrooms, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 1/2 cups water; 1/2 cup small diced red onion or shallots; 1/2 cup small diced carrot; 1/2 cup currants; 1 (10-ounce) package couscous; 2 tablespoons extra-virgin olive oil; 1/4 cup toasted pine nuts; 3/4 teaspoon salt; 1/2 teaspoon fresh ground white pepper; 1 tablespoon chopped fresh mint leaves; 3 tablespoons unsalted butter; 3 tablespoons minced shallots; 1 teaspoon minced garlic

Servings: persons

4 (6-ounce) boneless, skinless chicken breasts
1/4 cup fresh squeezed lemon juice
1/3 cup olive oil
2 tablespoons chopped fresh rosemary leaves
3 tablespoons Essence, divided, recipe follows
2 teaspoons salt
1 teaspoon freshly ground white pepper
1 recipe Couscous, recipe follows
1 recipe Sauteed Cremini Mushrooms, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-ounce) package couscous
2 tablespoons extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon chopped fresh mint leaves
3 tablespoons unsalted butter
3 tablespoons minced shallots
1 teaspoon minced garlic
1 pound cremini mushrooms, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup balsamic vinegar

1
["Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag.", "Let marinate for 1 hour at room temperature.", "Preheat a grill pan to high heat.", "Remove the chicken from the plastic bag, and place on a platter.", "Season the chicken on both sides with the remaining Essence salt and pepper.", "Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes.", "Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through.", "You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken.", "Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 4 (6-ounce) boneless, skinless chicken breasts, 1/4 cup fresh squeezed lemon juice, 1/3 cup olive oil, 2 tablespoons chopped fresh rosemary leaves, and more.

Yes, Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions