In the heart of the countryside, where the air is filled with the fragrance of herbs and the land stretches far and wide, there lived a farmer named Elias. Elias was known not just for the quality of his poultry but also for his culinary skills, particularly in creating dishes that celebrated the natural flavors of his farm’s bounty. A proponent of healthy living, Elias had recently embraced the ketogenic lifestyle and was on a quest to develop recipes that aligned with his new dietary preferences.
One evening, as he wandered through his herb garden, the scent of rosemary inspired him. He decided to create a dish that would encapsulate the essence of his garden while adhering to his keto principles. Thus was born the Completely Keto Overnight Marinated Rosemary Chicken. Elias selected the finest boneless chicken breasts from his poultry, infusing them with a marinade crafted from freshly ground rosemary, olive oil, and lemon juice, seasoned with sea salt and black pepper. He let the chicken marinate overnight, allowing the flavors to meld and penetrate deeply.
The next day, Elias cooked the chicken to perfection, and the result was nothing short of spectacular. The rosemary provided a fragrant earthiness, while the lemon juice added a zesty freshness that elevated the natural flavors of the chicken. The olive oil ensured the chicken remained juicy and tender, making each bite a testament to the quality of his farm’s produce.
Elias’s Completely Keto Overnight Marinated Rosemary Chicken quickly became a favorite among his friends and family. It was a dish that not only satisfied the palate but also embodied Elias’s dedication to healthy, flavorful cooking using the freshest ingredients from his land. This recipe was more than just a meal; it was a celebration of farm-to-table cooking, keto-style, and a tribute to the simple yet profound joy of eating well.
Completely Keto Overnight Marinated Rosemary Chicken
- 1 1/2 Pounds chicken breasts (boneless)
- 2 Tsp fresh rosemary (ground in food processor)
- 1/2 Cup olive oil
- 1/2 Cup lemon juice
- 1 1/2 Tsp sea salt
- 3/4 Tsp black pepper
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Cut chicken breasts in half lengthwise
- In a food processor combine oil, salt, pepper, rosemary and lemon juice
- Use a deep glass dish or tupperware container with a lid
- Lay chicken pieces flat in deep dish or tupperware
- Pour rosemary sauce over
- Cover
- Refrigerate overnight
- Remove from refrigerator when ready to cook
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Heat a skillet over medium-high heat
- Cook two pieces of chicken at a time
- Sear and cook on each side for about 4-5 minutes, or until golden and looks cooked through
- Serve warm
