Rosemary Tomato Chicken With Rice – a delicious recipe with chicken breasts, rosemary, kosher salt, fresh ground black pepper, tomatoes, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375 degrees.
2
Wash and tenderize the chicken and set aside.
3
Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
4
Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
5
Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
6
Cover the pan with aluminum foil and bake for 20 minutes.
7
At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
8
Serve over the rice and enjoy!
572
kcal
Calories
13
g
Fat
75
g
Carbs
38
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 7 ingredients. The key ingredients include: 4 skinless chicken breasts, 2 teaspoons rosemary, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and more.
Yes, Rosemary Tomato Chicken With Rice 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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