Healthier You

Rosemary Chicken


1 pound boneless, skinless free-range chicken pieces

2 medium potatoes, peeled and cut into small pieces

3 TB extra virgin olive oil

Sea salt to taste

Black pepper to taste

3 carrots, pealed and cut into ½” pieces

1 onion, finely chopped

2 garlic cloves, minced

Juice of ½ lemon

2 TB fresh rosemary (or 1 Tb dried)

½ cup fresh flat-leaf parsley, chopped (optional)

12-14 pitted black olives, sliced

1 ½ cups filtered water

  1. Combine potatoes with enough water to cover in a saucepan and bring to a boil.  Boil about 5-10 minutes or until tender; drain.
  2. Sauté the onion and garlic in olive oil (add some salt and pepper) for about 5 minutes.
  3. Add chicken and cook for about 5 minutes.
  4. Add 1 ½ cups water, carrots, lemon juice, rosemary, parsley, and olives.  Simmer, uncovered, for about 30 minutes, or until chicken is cooked through.
  5. Serve with a side of sautéed spinach or other fresh vegetable, or accompany with a fresh salad.
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