There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.