LEMON & ROSEMARY CHICKEN
Source of Recipe
Good Things Utah
LEMON & ROSEMARY CHICKEN
by: Isabel Mejia from IM Nutrition
Ingredients
3 CHICKEN OR 3 FISH FILLETS
1⁄2 cup extra-virgin olive oil
1⁄2 cup fresh rosemary leaves
1⁄4 cup fresh lemon juice
1/2 cup mustard
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste
Cooking Directions
1. Toss chicken with oil, rosemary, lemon juice, garlic, mustard, and salt and pepper in bowl. Marinate for 1 hour.
2. Cook meat under medium high heat for 4 mins on each side
3. Serve with side of rice or on top of your favorite greens
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Raw Veggie Pasta tossed with Fresh Herbs
The "Pasta" is made from strips of in-season squash and zucchini tossed with tomatoes, olive oil fresh basil, oregano, avocado, raisins feta cheese for a summer dish packed with nutrition, texture and flavors.
Ingredients
2 zucchini squash
2 yellow summer squash
1 tablespoon extra virgin olive oil
2 tomatoes
1 avocado
1/2 fresh feta cheese
1/2 cup of raisins
1/2 shallot
1 clove garlic
1 tablespoon chopped basil
1 teaspoon chopped oregano
Salt and Pepper
Non- Cooking Prep Directions
1. Thinly shave zucchini and squash lengthwise with a vegetable peeler
2. Cut tomatoes into thin halves
3. Fine chop shallot, garlic, basil and oregano
4. In a large bowl, gently toss together all ingredients.
5. Transfer to a platter and serve immediately.
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