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LEMON & ROSEMARY CHICKEN




Source of Recipe


Good Things Utah
LEMON & ROSEMARY CHICKEN
by: Isabel Mejia from IM Nutrition

Ingredients

· 3 CHICKEN OR 3 FISH FILLETS
· 1⁄2 cup extra-virgin olive oil
· 1⁄2 cup fresh rosemary leaves
· 1⁄4 cup fresh lemon juice
· 1/2 cup mustard
· 10 cloves garlic, thinly sliced
· 1 lemon, peel removed, pith and pulp chopped
· Kosher salt and freshly ground black pepper, to taste

Cooking Directions
1. Toss chicken with oil, rosemary, lemon juice, garlic, mustard, and salt and pepper in bowl. Marinate for 1 hour.
2. Cook meat under medium high heat for 4 mins on each side
3. Serve with side of rice or on top of your favorite greens

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Raw Veggie Pasta tossed with Fresh Herbs


The "Pasta" is made from strips of in-season squash and zucchini tossed with tomatoes, olive oil fresh basil, oregano, avocado, raisins feta cheese for a summer dish packed with nutrition, texture and flavors.

Ingredients
· 2 zucchini squash
· 2 yellow summer squash
· 1 tablespoon extra virgin olive oil
· 2 tomatoes
· 1 avocado
· 1/2 fresh feta cheese
· 1/2 cup of raisins
· 1/2 shallot
· 1 clove garlic
· 1 tablespoon chopped basil
· 1 teaspoon chopped oregano
· Salt and Pepper
Non- Cooking Prep Directions
1. Thinly shave zucchini and squash lengthwise with a vegetable peeler
2. Cut tomatoes into thin halves
3. Fine chop shallot, garlic, basil and oregano
4. In a large bowl, gently toss together all ingredients.
5. Transfer to a platter and serve immediately.