Gorgeous. Just gorgeous. So bright and happy and cheerful. Like happiness in a bowl.
Just don’t look out the window. There is snow. Just kidding… kind of. But really, just don’t look out your window right now. Trust me on this.
Instead look at this:
Rosemary.
I am going to combine the lemons and rosemary with some chicken breast and garlic in a crockpot to make some delicious, juicy, flavorful chicken. Doesn’t that sound nice? I think so.
Crock-pots make cooking so easy. I want to high-five whoever invented them.
To make this even better than it already is I am also going to throw in some broccoli and zucchini too – delicious and nutritious.
I served this chilled over a plate of greens (spinach & kale) with a little drizzle of olive oil, balsamic vinegar, lemon juice, sea salt, and pepper. I think it would also taste great served hot with brown rice, quinoa, or the grain of your choice.
Even though winter is lingering in the shadows and throwing snow in our faces (figuratively) we can still smile and enjoy some spring flavors. So close your eyes and smell (and taste!) the lemons.
- 1 lb chicken breast
- 1 lemon, sliced
- 3 sprigs rosemary
- 2 cloves garlic, diced
- ¾ cup chicken broth
- ¼ cup lemon juice (about ½ lemon)
- 2 cups broccoli, chopped
- 2 cups zucchini, sliced
- Place the chicken breast on the bottom of a crock-pot. Top with lemon slices and rosemary sprigs.
- Stir the garlic, chicken broth, and lemon juice together and pour over the chicken.
- Cover and cook on low for 6-8 hours or on high for about 4 hours.
- After the chicken has cooked discard the lemon slices and rosemary springs. Place the chicken breast into a separate bowl and shred with two forks.
- Return the shredded chicken to the crock-pot. Add the broccoli and zucchini and cook on low for an additional 30 minutes or under tender.
- Transport the chicken and vegetables to another bowl with a slotted spoon to drain the excess liquid. Then serve as you desire.
