Garlic Chicken with Rosemary

Dairy Free
Health score
11%
Garlic Chicken with Rosemary
22 min.
4
270kcal

Suggestions


If you're looking for a quick yet delicious meal that perfectly balances flavor and wellness, look no further than this Garlic Chicken with Rosemary recipe. Ready in just 22 minutes, this delightful dish is the ideal choice for a lunch, dinner, or even a satisfying main course any time of the week. The thinly cut chicken cutlets are simply seasoned and seared to golden perfection, providing a tender and juicy base that pairs beautifully with the rich, aromatic notes of garlic and fresh rosemary.

Not only is this dish dairy-free, making it a fantastic option for those with dietary restrictions, but it also offers a wholesome caloric count of just 270 kcal per serving. The combination of zesty lemon juice and warm chicken broth creates a savory sauce that elevates the flavors, leaving your taste buds dancing. You can easily prepare this recipe in a single frying pan, making clean-up a breeze.

Whether you're cooking for family or entertaining guests, Garlic Chicken with Rosemary is a simple yet elegant choice that is sure to impress. So grab your skillet and get ready to whip up this mouthwatering dish that is as satisfying as it is healthy!

Ingredients

  • lb chicken cutlets 
  • 0.3 cup flour all-purpose
  • tablespoons rosemary leaves fresh chopped
  • cloves garlic minced
  •  juice of lemon finely grated
  • cup chicken broth low-sodium
  • tablespoons olive oil 
  • servings salt and pepper 

Equipment

  • frying pan

Directions

  1. On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
  2. Warm 2 Tbsp. oil in a large skillet over medium-high heat.
  3. Add cutlets and cook until golden, 2 to 3 minutes per side.
  4. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
  5. Place skillet over low heat and warm 1 Tbsp. oil.
  6. Add garlic and 1 Tbsp. rosemary; stir for 1 minute.
  7. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat.
  8. Serve hot.

Nutrition Facts

Calories270kcal
Protein39.58%
Fat47.1%
Carbs13.32%

Properties

Glycemic Index
26.25
Glycemic Load
4.73
Inflammation Score
-4
Nutrition Score
13.965217440025%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.35mg
Apigenin
0.01mg
Luteolin
0.03mg
Kaempferol
0.01mg
Myricetin
0.07mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:269.64kcal
13.48%
Fat:13.97g
21.49%
Saturated Fat:2.25g
14.03%
Carbohydrates:8.88g
2.96%
Net Carbohydrates:8.41g
3.06%
Sugar:0.33g
0.37%
Cholesterol:72.57mg
24.19%
Sodium:344.5mg
14.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.41g
52.81%
Vitamin B3:13.14mg
65.72%
Selenium:39.58µg
56.55%
Vitamin B6:0.92mg
46.06%
Phosphorus:272.42mg
27.24%
Vitamin B5:1.69mg
16.95%
Potassium:511.27mg
14.61%
Vitamin E:1.75mg
11.65%
Vitamin B2:0.18mg
10.43%
Vitamin B1:0.15mg
9.67%
Magnesium:34.28mg
8.57%
Manganese:0.16mg
7.83%
Vitamin C:5.89mg
7.13%
Vitamin K:6.65µg
6.33%
Iron:1.12mg
6.2%
Zinc:0.84mg
5.58%
Folate:21.56µg
5.39%
Vitamin B12:0.29µg
4.76%
Copper:0.09mg
4.49%
Calcium:21.19mg
2.12%
Fiber:0.47g
1.88%
Vitamin A:64.11IU
1.28%
Source:My Recipes