Garlic Rosemary Chicken

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings


  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 tablespoon raw honey
  • sea salt and freshly ground black pepper to taste
  • 3 cloves garlic minced
  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 cups steamed broccoli florets


  • In a medium bowl, combine first 8 ingredients (rosemary through garlic); rub mixture into all sides of the chicken breasts then place it in a large zipper-topped plastic bag; refrigerate for 2 to 4 hours.
  • Preheat indoor grill pan. Place chicken on the grill pan.
  • Cover and cook for 5 minutes per side or until the chicken is no longer pink in the center, and cooked through.
  • Remove the chicken from the grill pan, cover with foil wrap and allow it to rest for 10 minutes before slicing.
  • Serve sliced chicken breasts with broccoli and top with cashews.
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