- 4 skinned and boned chicken breasts (2 lb.)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon minced fresh rosemary
- 2 tablespoons olive oil
- Fresh Corn Quinoa
How to Make It
Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.