Rosemary Basil Lemon Chicken

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Preparation time: 10 min
Cooking time: 30 min

Serves: 4


3-4 boneless chicken breasts
fresh basil
fresh rosemary
2 large lemons
black pepper
sea salt
feta cheese


Take three huge chicken breasts, each one cut in half. Put 2-3 tablespoons of olive oil in a skillet and turn the heat on low-medium. Add the breasts once the oil has heated up, flipping them once to coat them with oil. Tear up a few leaves of fresh basil and a stalk of fresh rosemary and add them to the chicken. Squeeze the juice from half a lemon over them, and sprinkle them with black pepper. After a few minutes, flip the breasts and repeat all the seasoning. Never turn the heat above medium -- cook the chicken slowly (from start to finish, the chicken cooked for around 30 minutes). Re-season them once or twice while they cook; total, I used 3 stalks of rosemary and 3 bunches of basil, and 1.5 lemons.

Meanwhile, fix some rice. Add the juice from half a lemon to the water, as well as a touch of garlic powder (if you don't have fresh garlic), sea salt, black pepper, and a tablespoon of butter. When the rice is done cooking, stir in some feta cheese (trust me on this -- it's awesome).

When the chicken and rice are both done, serve them up and eat them down. You probably won't have leftovers.

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