Rosemary Jalapeno Roasted Chicken Breast With Grilled Vegetables
Juicy roasted chicken breast infused with rosemary and jalapeno, paired with grilled zucchini and tomato, topped with fresh cilantro and sour cream—perfect for a flavorful, healthy meal.
Ingredients
Instructions
- Remove skin and wing bones from chicken; season with salt and pepper.
- Squeeze lime juice on chicken and sprinkle with chopped jalapenos and rosemary.
- Set aside to marinate for 2 hours.
- Thickly slice yellow zucchini, green zucchini, and vine ripe tomato into 1/4-inch thick slices.
- Blanch scallions in boiling water for 5 seconds.
- Brush vegetables with olive oil.
- Season vegetables with salt and pepper.
- Grill vegetables until well marked.
- Chill grilled vegetables and dice them.
- Mix diced vegetables with sour cream and chopped cilantro.
- Gently pound the chicken to an even thickness and roll it up, slightly overlapping the edges.
- Place the rolled-up chicken, seam side down, on a roasting sheet.
- Brush the chicken with oil and roast in a preheated 350°F oven for approximately 20 minutes or until cooked through.
- Chill before serving.
Tips & Substitutions
For an extra kick, consider adding more jalapenos or using a different type of pepper. You can substitute chicken breast with thighs for a juicier option. If you prefer, swap out zucchini with bell peppers or asparagus. Marinating the chicken longer enhances the flavor, but even 30 minutes can make a difference. Be cautious not to over-grill the vegetables to keep them tender.
Serving Suggestions
Serve the chicken breast sliced, garnished with extra cilantro, alongside the chilled vegetable mixture for a refreshing contrast. This dish pairs beautifully with a light salad or quinoa for a complete meal. You can also serve it with a side of rice or tortillas to complement the flavors. For a delightful twist, browse more American recipes for additional side options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven at 350°F for about 10-15 minutes until warmed through, ensuring it remains moist. The grilled vegetables can be warmed in a skillet or microwave, but be careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Jalapeno Roasted Chicken Breast With Grilled Vegetables contains roughly 76 calories, with 4g protein, 13g carbohydrates, and 2g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (16% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1628mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts. Just be sure to adjust the cooking time, as skin can affect the cooking process. You may want to increase the roasting time slightly to ensure the chicken is cooked through and the skin is crispy.
What can I substitute for jalapenos if I want less heat?
If you prefer less heat, you can substitute jalapenos with mild green peppers or even bell peppers. Another option is to use diced green olives or chopped sweet pickles for a different flavor profile without the spice.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken and prepare the vegetables a day in advance. Just keep them separate and store them in the refrigerator. When ready to serve, simply roast the chicken and mix the vegetables with sour cream right before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).