Sun-dried Rosemary Chicken



Sun Dried Rosemary Chicken

  • Servings: 4
  • Difficulty: easy
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Credit: Adapted from Damn Delicious


  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 cup Unsweetened Almond Milk
  • 1 teaspoon Italian Seasoning
  • 1.5 lbs, Boneless Skinless Chicken Thighs (about 7)
  • 1 Cup Low Sodium Chicken Broth
  • 1/4 cup Smoked Sun Dried Tomatoes – Julienne Cut
  • 1/4 cup Parmesan & Romano Cheese
  • 2 Rosemary Sprigs chopped


  1. Pre-heat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 1 TB Olive Oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Add 1 Tb Olive Oil in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in remaining ingredients, except cooked chicken.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
  6. Return chicken to the skillet.
  7. Place into oven and roast until completely cooked through about 20-25 minutes.
  8. Served with Couscous or noodles. For nights when time is of the essence, we have used Bird’s Eye Italian Style Protein Mix as a side.

    Macros Per Serving: (Not including Sides) Calories: 272   Protein:34g    Fat: 12g    Carb: 3g

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