[an error occurred while processing this directive] Pan-Roasted Chicken Breast - Steven and Chris
Pan-Roasted Chicken Breast

Pan-Roasted Chicken Breast

in

Low-sodium pan-roasted chicken.

Serves 4

4 PC Blue Menu Air Chilled Boneless Skinless Chicken Breast
zest of 1 lemon
1/3 tsp dry chili flakes
1 tsp olive oil
1 clove garlic, crushed
1 tbsp balsamic vinegar
1 tsp fresh or dry rosemary, chopped
1 tbsp water

  1. Mix all ingredients (except for chicken) until well incorporated. Rub mixture evenly onto each chicken breast; marinate for at least 24 hours.
  2. Preheat oven to 375 F.
  3. Heat 1 tsp of oil in an ovenproof skillet over medium heat for 2 minutes; slowly add each chicken breast and brown on either side; place in oven.
  4. Chicken is cooked when a meat thermometer inserted in centre of breast reaches 165 F (74 C), approximately 15 minutes.
  5. Allow chicken to rest for at least 4 minutes before slicing on a bias. Serve with low-sodium quinoa risotto. Note: If chicken breast is cooked prior to completion of risotto, cover lightly until serving.

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