Rosemary Jalapeño Roasted Chicken Breast with Grilled Vegetables
Rosemary Jalapeño Roasted Chicken Breast With Grilled Vegetables is an moderately easy dinner. Made with 1/2 tsp. chopped rosemary, 1/2 tsp. chopped jalapeños, salt and pepper, lime juice and 1 yellow zucchini, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Remove skin and wing bones from chicken; season.
Squeeze lime juice on chicken and sprinkle with jalapeño and rosemary.
Set aside for 2 hours.
Thickly slice zucchini and tomato (1/4-inch thick).
Blanch scallions for 5 seconds.
Brush vegetables with olive oil.
Season and grill until well marked.
Chill and dice. Add sour cream and cilantro.
Gently pound chicken and roll up, slightly overwrapping the edges.
Place chicken, loin side down, on a roasting sheet.
Brush with oil and roast until done, approximately 20 minutes, at 350°.
Chill and serve.
🍷 Perfect Pairings
Complete your meal with these
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