Rosemary Grilled Chicken with Rice and Peas

Rosemary Grilled Chicken with Rice and Peas


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Quick and healthy, this simple jarred pasta salad is filling, easy to pack and will have you feeling refreshed and clean after the meal.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 4 chicken breasts, butterflied and patted dry
  • ¼ cup + 2 tablespoons of olive oil
  • ¼ cup of lemon juice
  • 4 sprigs of rosemary
  • 1 tablespoon of rosemary leaves
  • 2 cups of rice
  • 4 cups of water
  • 1 cup of peas
  • salt and pepper

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Preheat oven to 350 degrees.
Combine ¼ cup of olive oil, lemon juice, rosemary leaves, salt and pepper with the chicken breast pieces in a large Ziploc bag. Set aside to marinate.
In a pot, bring water to a boil and add rice, peas, salt, and 2 tablespoons of olive oil. Cook covered for about 20 minutes. Set aside.
Meanwhile, heat your grill pan over medium-high heat. Sear each chicken breast for about a minute on each side. Distribute the chicken evenly with rosemary sprigs in the pan when flipped over to their second sides and pour the marinade over each piece. Cook in the oven for 15-20 minutes until cooked through.
Fluff the rice and serve with a couple pieces of juicy chicken on the side!

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