Friday, May 6, 2011
Lemon, Garlic and Rosemary Chicken
1 lb Chicken breast
8 Cloves of garlic peeled
9 Sprigs of fresh rosemary
2 whole lemons
1/2 of a large onion (or 1 small onion)
Salt and Pepper to taste
3 C Chicken Stock
2 Whole Carrots peeled and cut into thirds
Pour chicken stock in a large skillet. Add garlic, onion and carrots. Salt and pepper the chicken well and add to pan. Cover with rosemary sprigs and put lid on. Simmer on low to md/low heat for about 20 min. When chicken looks almost fully cooked, cut your lemons in half and squeeze the juice over the chicken and toss the rinds in the pan for more flavor. Cover and continue to simmer for another 10-15 minutes until vegetables and chicken are completely cooked. Serve over Himalayan whole grains or a mixture of those and brown rice.
*Tip~ If you are making something that needs to be served over the whole grains or rice, I usually make a double batch at the start of the week and store the extra in the fridge to use later in the week. Saves you cooking time and dirty dishes. :) It keeps quite well in the fridge!