Garlic Chicken Breasts are must for your meal prep. This garlic-and-rosemary-infused chicken is roasted to perfection. To really make a great dinner serve it over slices of pureed cauliflower with a side of roasted asparagus.
Garlic Chicken Breasts
Garlic Chicken Breasts Ingredients
2 teaspoons extra-virgin olive oil
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Himilayan Sea salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
2 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Himilayan Sea salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
2 tablespoons white wine vinegar
Directions
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place a Garlic Chicken Breast on top of the pureed cauliflower and serve with a side of asparagus. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Pour over chicken breasts.
Place a Garlic Chicken Breast on top of the pureed cauliflower and serve with a side of asparagus. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Pour over chicken breasts.
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