Grilled Lemon Rosemary Chicken

This Grilled Lemon Rosemary Chicken paired with konjac rice is a delicious and healthy low-carb meal option. The zesty and aromatic flavors of the chicken perfectly complement the neutral konjac rice, making it a satisfying and flavorful dish. Enjoy your guilt-free, flavorful meal!

Grilled Lemon Rosemary Chicken

For the Grilled Lemon Rosemary Chicken:

• 4 boneless, skinless chicken breasts
• 2 lemons, zested and juiced
• 3-4 garlic cloves, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Konjac Rice:

• 1 package of konjac rice (about 8 ounces)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, olive oil, salt, and pepper. This mixture will be the marinade for your chicken.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each breast is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally, marinate overnight for maximum flavor.
3. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). While the grill is heating, remove the chicken from the refrigerator to bring it to room temperature.
4. Grill the chicken breasts for approximately 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Cooking times may vary depending on the thickness of the chicken breasts.
5. Remove the chicken from the grill and let it rest for a few minutes before serving. This helps the juices redistribute for juicier chicken.
6. Drain and rinse the konjac rice thoroughly in a fine-mesh strainer. Konjac rice has a unique odor when first opened, so rinsing is essential to remove it.
7. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
8. Add the rinsed konjac rice to the skillet. Stir-fry for about 3-4 minutes, allowing excess moisture to evaporate and the rice to heat through.
9. Season the konjac rice with salt and pepper to taste. Continue to cook and stir for another 2-3 minutes until the rice is heated and any remaining moisture is absorbed.
10.  Serve the Grilled Lemon Rosemary Chicken alongside the konjac rice. Garnish with fresh parsley, if desired.

Love,

Sam