Tag Archive | lemon juice

Rosemary Grilled Chicken with Rosemary Infused Olive Oil

As I perused the wide selection of gourmet products for my live cooking demo at Pure Mountain Olive Oil, I was instantly drawn to their rosemary infused variety. It was clear that this was a versatile option suitable for most palettes. I thought of the possibilities–tossed with roasted baby red potatoes, whipped into a sauce for a nice piece of salmon, drizzled over salad as an herb dressing….

The aroma itself was enough to entice me and the bright, clean taste sealed the deal. Chicken breast was the perfect canvas for what I had in mind. It’s a staple most of us keep in our fridge and are always looking to reinvent. This quick and simple recipe is family friendly for a weeknight meal, yet impressive enough to entertain with.

The olive oil whisks together beautifully with a touch of lemon juice and sprigs of fresh rosemary to enhance the flavors. After only 15 minutes, the chicken soaks up the essence which continues to develop throughout the pan-searing process.

I served this over my tricolor couscous salad with parsley, tomatoes and chickpeas for a healthy, complete dish you’ll enjoy again and again.


1 package (4 pieces) boneless, skinless chicken breasts

1/8 cup Pure Mountain Olive Oil Rosemary Olive Oil

2 sprigs of rosemary, pulled from stems

1 tablespoon lemon juice

1/2 teaspoon Kosher salt

Non-stick cooking spray


Pour rosemary olive oil into a bowl.

Squeeze in lemon juice.

Toss in fresh rosemary and Kosher salt.

Whisk together to mix well.

Place chicken breasts in a Ziploc bag and pour marinade over chicken.

Seal top, moving chicken around to cover completely.

Allow to sit at room temperature for at least 15 minutes.

Spray your griddle or pan with cooking spray and brown chicken on both sides until middle is no longer pink.

Cut chicken into strips.

And serve over couscous salad.

Eat and enjoy this feel-good meal!

Want to taste this for yourself? Come to my live cooking demo TONIGHT from 7-9 at Pure Mountain Olive Oil! Tickets available here.

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Sundried Tomato Pasta Salad

I wish I had a really great story for this dish, a funny anecdote, a meaningful symbolism….but really I was just hungry. As summer comes to a close, it’s only fair to give pasta salad a good sendoff before it’s traded for baked ziti and macaroni and cheese. This version has two varieties of fun shaped noodles, colorful, fresh vegetables, tangy sundried tomatoes and a bright lemony olive oil dressing. The recipe is completely vegan, but you can certainly add shredded parmesan or crumbled feta if you so desire.

Full of texture and crunch, this savory dish serves as an excellent side to your Labor Day burgers and dogs, or a perfect complement to warm chicken and salmon right off the grill.


1 box bowtie pasta with tomatoes and carrots

1 box spiral pasta (I used cellentani)

1 bag mini tri-colored peppers

1 head of broccoli

2 cups shredded carrots

1 small can sliced black olives, drained

About 1 cup julienne sundried tomatoes in oil

The juice of 4 lemons

2/3 cup good olive oil

A few tablespoons olive oil from sundried tomatoes

Garlic salt to taste

Salt and pepper to taste


Prepare pasta according to directions.

Cut broccoli and peppers into bite sized pieces.

Drain sundried tomatoes, saving the olive oil for the dressing.

Whisk together olive oil, sundried tomato oil, lemon juice, salt, pepper and garlic powder.

Mix pasta with broccoli, peppers, carrots, sundried tomatoes and olives.

Toss with dressing and serve cold. Eat and enjoy while wearing white pants for the last time!

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