Grilled Chicken with Rosemary, Garlic, and Lemon
Sour Cream Mashed Potatoes and Sweet Peas
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh rosemary
- 1 Tbsp minced garlic
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Whisk together oil, lemon zest, lemon juice, rosemary, and garlic in a large bowl. Transfer half of mixture to a small bowl, and reserve. Add chicken to remaining oil mixture; toss and let stand 10 minutes.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done. Drizzle chicken with reserved oil mixture.
Side Dish Ingredients
- 1 (24-oz) carton refrigerated mashed potatoes
- ¼ cup sour cream
- ½ (15-oz) pkg frozen green peas
Side Dish Instructions
- Heat potatoes according to package directions; stir in sour cream.
- Steam peas according to package directions; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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