Rosemary Skewered Chicken – a delicious recipe with chicken breast, rosemary, lemon, olive oil, garlic, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pull off 2/3 pull most of the Rosemary leaves from the stem. Reserve 1-2 inches of leaves at the tip of each stem. These are your gorgeous skewers.
2
Cut chicken into 2 inch cubes
3
Combine olive oil, lemon juice, chopped rosemary, chopped garlic, salt, peter to create marinate and pour over chicken. Marinate for 1 hour or overnight.
4
Skewer the chicken chunks onto rosemary skewers, alternating with grape tomato and red onion. The rosemary stalk will easily pierce into the chicken and vegetables.
5
Place on greased baking sheet and bake in oven for approximately 30-40 minutes at 350 degrees.
6
Serve on it's own, with rice or quinoa or on top of a salad. Enjoy!
847
kcal
Calories
34
g
Fat
60
g
Carbs
79
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds chicken breast, 8 rosemary stems, 1 juice of 1 lemon, 4 tablespoons olive oil, and more.
Yes, Rosemary Skewered Chicken 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.
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