Skillet garlic and rosemary chicken thigh
- Number of Servings: 1
Ingredients
1.0 dash Pepper, black1.0 dash Salt1.0 tsp Rosemary2.0 1tsp Olive Oil0.75 serving Garlic, cooked (1 clove / serving)4.0 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)1.5 oz Tomato, grape (3oz = appro 12 tomatoes)
Season chicken thighs with salt and pepper on all sides; set aside.
Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
*Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
Remove skillet from heat when chicken is done.
Let rest 5 minutes.
Serving Size: 4
Number of Servings: 1.0
Recipe submitted by SparkPeople user KRYSCNSKI.
Number of Servings: 1.0
Recipe submitted by SparkPeople user KRYSCNSKI.
Nutritional Info Amount Per Serving
- Calories: 228.0
- Total Fat: 16.1 g
- Cholesterol: 90.0 mg
- Sodium: 315.5 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.7 g
- Protein: 16.6 g
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