Skillet Rosemary Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 dash Pepper, black 2 tsp Onion powder .25 tsp Turmeric, ground 28 oz Just Bare Chicken, Bone-In Split Chicken Breasts 1 tbsp Coconut Oil 1 fruit without seeds Lemons 4 tsp Rosemary, dried 4 clove Garlic 2.6 serving Baby Bella Mushrooms (3 oz) 1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup .5 tsp MORTON® Coarse Kosher Salt (by HEALTHYLIVN4ME)
1. Preheat oven to 400F.
2. Sprinkle salt, pepper, onion and turmeric over chicken pieces.
3. Heat oil in large cast iron skillet over medium-high heat. Add chicken to pan and brown on both sides. Remove pan from heat.
4. Squeeze lemon over chicken and place lemon rinds and sprinkle rosemary over chicken.
5. Add garlic, mushrooms and broth to pan.
6. Place skillet, uncovered, into hot oven. Bake 30-40 mins or until no longer pink and juices run clear.
Serving Size: 4 equal servings
2. Sprinkle salt, pepper, onion and turmeric over chicken pieces.
3. Heat oil in large cast iron skillet over medium-high heat. Add chicken to pan and brown on both sides. Remove pan from heat.
4. Squeeze lemon over chicken and place lemon rinds and sprinkle rosemary over chicken.
5. Add garlic, mushrooms and broth to pan.
6. Place skillet, uncovered, into hot oven. Bake 30-40 mins or until no longer pink and juices run clear.
Serving Size: 4 equal servings
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 21.2 g
- Cholesterol: 140.0 mg
- Sodium: 374.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.6 g
- Protein: 43.4 g
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