Lemon Rosemary Chicken

Our Lemon Rosemary Chicken can be enjoyed with steamed rice or a green leafy salad – either way, we guarantee you’ll be satisfied.

Serves: Two

Time: 20 minutes


  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 2 boneless, skinless chicken breasts


In a bowl, squeeze three tablespoons of juice from the lemon and then add the mustard, rosemary, garlic, sugar, salt and pepper, and stir. Slowly whisk in oil until emulsified. Put aside one-third cup of the dressing. Brush the chicken with the remaining dressing and grill until browned and cooked through. Use remaining dressing to dress a mixed green salad.