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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.