Lemon-Rosemary Chicken Thighs
Olive-and-Tomato Romaine Salad
Ingredients
- 2 cloves garlic, minced
- 2 Tbsp lemon juice
- 1 Tbsp chopped fresh rosemary (or use 2 tsp dried)
- 2 Tbsp extra virgin olive oil
- 4 boneless, skinless chicken thighs
Instructions
- Combine garlic, lemon juice, rosemary, and oil in a small bowl. Pour over chicken in a zip-top plastic bag; seal and chill 1 hour.
- Sprinkle chicken lightly with salt and pepper. Cook in a grill pan or cast-iron skillet over medium-high heat 5 to 7 minutes per side or until done.
Side Dish Ingredients
- ½ cup assorted pitted olives, cut in half
- 1 cup grape tomatoes, cut in half
- 3 Tbsp chopped fresh basil
- ½ shallot, chopped
- 1½ Tbsp extra virgin olive oil
- 2 cups torn romaine lettuce
Side Dish Instructions
- Toss together olives, tomatoes, basil, shallot, and oil. Sprinkle with salt and pepper to taste. Serve over lettuce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Matching Grocery List
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