dinner – Page 4 – Rosemary Thyme

Rosemary Thyme Cast-Iron Steak Bites

Rosemary Thyme Cast-Iron Sirloin Steak Bites

With Baby Potatoes, Green Beans & Sweet Onions

There’s something so satisfying about a simple supper that comes together on one pan…

A hot cast-iron baking sheet,

a handful of good ingredients,

and the kind of meal that fills the kitchen with warmth before it ever reaches the table.

This is one of those meals.

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Ingredients

Potatoes & Vegetables

• 1 lb baby potatoes, halved

• 12 oz fresh green beans, trimmed

• 1 medium sweet onion, sliced into thick wedges

• 2–3 tbsp olive oil (divided)

Steak Bites

• 1½ lbs sirloin steak, cut into bite-size pieces

• 1 tbsp olive oil

• 1 tsp Worcestershire sauce

Seasoning (Rosemary Thyme Style)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried rosemary (or powdered)

• 1 tsp dried thyme

• ½ tsp smoked paprika

• black pepper to taste

Finish

• 1 tbsp melted butter

• squeeze of fresh lemon juice

• chopped parsley (optional)

• pinch of fleur de sel (optional)

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Instructions

1. Preheat oven to 425°F and place your cast-iron baking sheet inside to heat.

2. In a bowl, toss the potatoes with about 1½ tbsp olive oil and half of the seasoning blend.

3. Carefully remove the hot pan and spread potatoes out in a single layer.

Roast for 15 minutes.

4. While potatoes cook, toss steak bites with olive oil, Worcestershire, and remaining seasoning.

5. In another bowl, toss green beans and onions with remaining olive oil and a light sprinkle of seasoning.

6. Remove pan from oven. Add steak, green beans, and onions—spread everything out so it roasts, not steams.

7. Return to oven and cook 10–12 minutes, stirring once halfway through, until steak is browned and vegetables are tender.

8. Drizzle with melted butter and a squeeze of lemon juice just before serving.

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Rosemary Thyme Kitchen Tip

A hot pan makes all the difference.

Starting your cast-iron baking sheet in the oven gives you that beautiful sear on the potatoes and steak—just like a skillet, but with the ease of a sheet-pan meal.

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Rosemary Thyme Blessing

May your table be filled with simple meals,

your kitchen with warmth,

and your home with the quiet joy of cooking for those you love.

Helene 💛

Rosemary Thyme 🌿

Fall In Love With Home Again 🏡

https://RosemaryThymeHome

Crockpot Rosemary Thyme Shepard’s Pie

CROCKPOT ROSEMARYTHYME SHEPHERD’S PIE

Serves approximately 6

🛒 INGREDIENTS

For the Beef and Vegetable Filling:

• 1 pound 93% lean organic grass-fed ground beef
• 1 teaspoon olive oil
• Small amount finely chopped sweet onion
• Small amount jarred minced garlic
• 1 bag Great Value frozen mixed vegetables, approximately 12 ounces
• 1½ cups Swanson No Salt Added Beef Broth, cold or room temperature
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 tablespoon cornstarch
• Freshly ground black pepper, to taste
• Cooking spray or olive oil for the crockpot

For the RosemaryThyme Mashed Potatoes:

• 2 cups instant potato flakes
• 2 cans (12 ounces each) fat-free evaporated milk
• 4 tablespoons butter
• 2–3 tablespoons plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ⅛ teaspoon powdered rosemary
• ⅛ teaspoon powdered thyme
• Salt only if needed
• 1% milk, if needed to adjust the consistency
• Additional instant potato flakes, if needed

For the Cheese Topping:

• ½ cup shredded cheese, or just enough for a light topping

👩‍🍳 DIRECTIONS

Lightly grease the inside of the crockpot with cooking spray or olive oil.
Heat 1 teaspoon olive oil in a skillet over medium heat. Add the ground beef, sweet onion, and jarred garlic. Cook until the beef is completely browned and the onion has softened. Drain off any excess grease.
Transfer the beef mixture to the crockpot. Add the frozen mixed vegetables and gently distribute them throughout the beef.
In a bowl, whisk the cornstarch into the cold beef broth until completely smooth.
Add the tomato paste, Worcestershire sauce, Italian seasoning, and black pepper to the broth. Whisk until thoroughly combined.
Pour the sauce over the beef and vegetables. Stir gently to combine.
Cover and cook on LOW for approximately 4 hours, or until the vegetables are tender and the filling is hot and thickened.
Shortly before the filling has finished cooking, prepare the mashed potatoes. Gently heat the fat-free evaporated milk and butter until hot and the butter has melted. Do not boil.
Stir the garlic powder, onion powder, black pepper, rosemary, thyme, and optional salt into the warm milk mixture.
Remove from the heat and stir in the instant potato flakes. Let the potatoes stand for 1 minute, then fold in the Greek yogurt and fluff gently.
Stir the shepherd’s pie filling well. Spoon the mashed potatoes over the hot filling and carefully spread them into an even layer without pressing down too firmly.
Cover and continue cooking on LOW for approximately 20 minutes, or until the mashed potatoes are thoroughly heated.
Sprinkle the shredded cheese lightly over the potatoes. Cover again for 3–5 minutes, or just until the cheese has melted.
Turn off the crockpot and let the shepherd’s pie rest uncovered for approximately 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto the plates.

🌿 ROSEMARYTHYME KITCHEN NOTE

Instant potato flakes can vary considerably by brand.

If the potatoes are too thick, stir in 1% milk, 1 tablespoon at a time, until they are creamy and spreadable.

If the potatoes are too thin, stir in additional potato flakes, 1 tablespoon at a time. Let the potatoes stand for 1–2 minutes before adding more because they will continue to thicken as they rest.

For shepherd’s pie, the potatoes should be creamy but slightly firm so they remain in a lovely, distinct layer over the filling.

🍽️ SERVING IDEA

This cozy shepherd’s pie makes a complete meal on its own, but it would also be wonderful with a simple green salad or a slice of warm, crusty bread.

🕊️ FROM MY KITCHEN TO YOURS

May this warm and comforting meal bring your family together around the table and make an ordinary evening feel just a little more special.

Rosemary Thyme🌿

Fall In Love With Home Again 💛🏡

🐟 Mediterranean Grilled Haddock with Lemon Orzo & Tomato-Olive Relish

🐟 Mediterranean Grilled Haddock with Lemon Orzo & Tomato-Olive Relish

────────── 🌿 Rosemary Thyme 🌿 ──────────

📌 Save this recipe in Facebook “Saved” so you can make it later.

This fresh Mediterranean-style dish is light, colorful, and full of bright flavors. Smoky grilled haddock is served over warm lemon-parsley orzo and finished with a vibrant relish of tomatoes, olives, herbs, lemon zest, and crumbled feta.

It’s the kind of meal that feels both simple and special — the kind you might enjoy on a sunny patio overlooking the sea, but just as easily at your own kitchen table.

🧺 Ingredients

For the Haddock

• 4 haddock fillets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• lemon wedges

• small finishing pinch fleur de sel (optional)

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For the Lemon Orzo

• 1 cup dry orzo

• 2 cups low-sodium chicken broth or vegetable broth

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

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Mediterranean Tomato-Olive Relish

• 1 cup cherry or grape tomatoes, chopped

• ¼ cup finely diced red onion

• 2 cloves garlic, minced

• ¼ cup chopped Kalamata olives

• ¼ cup chopped green olives

• 3 tablespoons good extra-virgin olive oil

• 1 tablespoon red wine vinegar or fresh lemon juice

• 1 tablespoon chopped fresh basil

• 1 teaspoon chopped fresh oregano

• 1 teaspoon fresh lemon zest

• ¼ cup crumbled feta cheese

• pinch black pepper

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👩‍🍳 Instructions

1️⃣ Prepare the relish

In a bowl combine tomatoes, red onion, garlic, olives, olive oil, vinegar or lemon juice, basil, oregano, lemon zest, and black pepper.

Stir gently and allow the mixture to rest 15–20 minutes while preparing the fish and orzo.

Just before serving, stir in the crumbled feta cheese.

⸻

2️⃣ Cook the orzo

Bring the broth to a gentle boil.

Add the orzo and cook 8–10 minutes, stirring occasionally, until tender.

Drain if needed and toss with olive oil, lemon juice, and parsley.

Keep warm.

⸻

3️⃣ Bloom the spices in olive oil

In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, and oregano.

Let this mixture sit 1–2 minutes so the spices bloom in the olive oil, deepening their flavor before brushing onto the fish.

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4️⃣ Season the haddock

Brush the spiced olive oil evenly over the haddock fillets.

Let the fish rest 5–10 minutes while heating the grill.

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5️⃣ Grill the fish

Preheat grill to medium heat (about 375°F) and lightly oil the grates.

Grill haddock 3–4 minutes per side, until the fish flakes easily but remains moist.

Immediately after removing from the grill, squeeze a small wedge of lemon over each fillet.

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6️⃣ Assemble the dish

Spoon warm lemon-parsley orzo onto each plate.

Place grilled haddock on top.

Spoon the Mediterranean tomato-olive relish with feta over the fish.

Finish each plate with a tiny pinch of fleur de sel if desired.

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🌿 Kitchen Note

Allowing the smoked paprika and herbs to bloom in olive oil before brushing onto the fish is a simple chef’s trick that deepens flavor and helps the seasoning coat the fillets beautifully.

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Simple seasonal cooking reminds us that good meals don’t need to be complicated — just fresh ingredients, a little care, and a table where people gather.

Rosemary Thyme🌿

Fall In Love With Home Again💛🏡

Curry Chicken Salad

Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)

A softly spiced, creamy chicken salad with tender rotisserie chicken, toasted walnuts, sweet red grapes, and a gentle hint of curry — tucked into buttery croissants for a simple but special meal.

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A Story from My Kitchen

We once had chicken salad at a little restaurant, and it was one of those meals that makes you pause after the first bite.

I remember thinking, what is in this? — it was so good, just a little different from the usual.

I dug through my purse for a scrap of paper and started writing down everything I thought I could taste — chicken, something crunchy, something warm in the background… maybe curry… and those little sweet bites of grapes.

This recipe is what came from that moment.

And after making it again and again at home, it has become my all-time favorite chicken salad.

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Ingredients

* 3 cups cooked rotisserie chicken, shredded or chopped

* 1/2 cup celery, finely diced

* 1/2 cup walnuts, toasted and roughly chopped

* 1 cup red grapes, halved

* 1/2–3/4 cup mayonnaise

* 1–1 1/2 tsp curry powder (to taste)

* 2 tbsp fresh parsley, chopped

* 1/4 tsp black pepper

Optional:

* 1–2 tsp fresh lemon juice

For serving:

* Croissants, sliced

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Instructions

1. In a large bowl, combine the chicken, celery, walnuts, and halved grapes.

2. In a small bowl, stir together the mayonnaise, curry powder, black pepper, and lemon juice (if using).

3. Fold the dressing gently into the chicken mixture until well coated.

4. Stir in the parsley.

5. Taste and adjust seasoning as needed.

6. Chill for 30 minutes if time allows.

7. Spoon onto croissants and serve.

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Rosemary Thyme Kitchen Notes

* The grapes are what make this special — little bursts of sweetness that balance the savory curry.

* Toasting the walnuts deepens the flavor and adds a warm, cozy note.

* This chicken salad keeps beautifully and tastes even better the next day.

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Serving Ideas

* Add crisp lettuce or a few thin apple slices for freshness

* Serve with a simple fruit bowl or light spinach salad

* Also wonderful on crackers or tucked into a wrap

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A Simple Note from My Kitchen

Some of the best recipes don’t come from a cookbook — they come from paying attention.

A bite you don’t forget… a few notes scribbled on a piece of paper… and before long, it becomes something you make again and again at home.

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Blessing

May your table be a place of simple joy, where small moments become lasting memories.

Rosemary Thyme Waldorf Salad

Rosemary Thyme Waldorf Salad (Fresh • Light • Classic with a Gentle Twist)

There’s something timeless about a Waldorf salad. Crisp apples, a little crunch, a creamy dressing—and now those sweet bites of red grapes tucked in—it’s simple, but when it’s done just right, it feels truly special.

I love using both tart Granny Smith and sweet Honeycrisp apples, then folding in toasted walnuts and a lighter dressing made with Greek yogurt, just enough mayonnaise, and a touch of honey to bring it all into balance.

It’s one of those dishes that feels just as at home on a holiday table as it does on a quiet afternoon lunch.

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Ingredients

* 2 cups Granny Smith apples, diced

* 2 cups Honeycrisp apples, diced

* 1 cup red grapes, halved

* 1/2 cup celery, finely chopped

* 1/2 cup walnuts, chopped and lightly toasted

* 1/3 cup plain Greek yogurt

* 2–3 tablespoons mayonnaise

* 1–2 teaspoons honey (to taste)

* 1–2 teaspoons fresh lemon juice

* Optional: pinch of salt (see note below)

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Instructions

1. In a large bowl, combine the diced apples, halved grapes, chopped celery, and toasted walnuts.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, and fresh lemon juice until smooth.

3. Pour the dressing over the fruit and gently fold until everything is evenly coated.

4. Taste and adjust—add a touch more honey if you’d like it sweeter, or a little more lemon juice for brightness.

5. Chill for at least 30 minutes before serving to let the flavors come together.

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Rosemary Thyme Kitchen Notes

* Grapes matter: Red grapes add a soft sweetness and juicy contrast that really rounds out the salad.

* Toasting walnuts: A quick toast in a dry skillet deepens their flavor and adds warmth.

* Apple tip: Toss apples with a tiny bit of the lemon juice first to help keep them from browning.

* Low-sodium tip: This salad shines without much salt—finish with a tiny pinch of fleur de sel if desired.

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Serving Ideas

* Serve on butter lettuce or spinach

* Spoon into croissants for a beautiful lunch

* Pair with chicken, turkey, or a light soup

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A Simple Note from My Kitchen

Sometimes it’s the smallest addition—like a handful of grapes—that turns something good into something you look forward to making again and again.

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Blessing

May your table be filled with simple goodness,

and may the sweet and the crisp moments of life find their way together in just the right balance.

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Cinco de Mayo on taco Tuesday means taco salad in the Rosemary Thyme kitchen.

There are certain meals that don’t need much convincing at our house—and this taco salad is one of them.

My son has always loved Mexican food, and we have a little restaurant nearby that he enjoys so much. But this… this is the version I’ve made at home for years, and it never lasts long on the table.

It’s simple, fresh, and full of flavor—without relying on packaged mixes or heavy extras. Just real ingredients, a little time at the skillet, and a big bowl meant for gathering.

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Ingredients

For the Taco Meat

• 1 lb ground beef

• ½ onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1–2 tsp chili powder

• Pinch of cayenne (to taste)

• Black pepper to taste

For the Salad

• 1 large head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup roasted corn (frozen, then roasted)

• 1 can pinto beans, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 cup shredded cheddar or Mexican blend cheese

• 1–2 cups tortilla strips

Simple Homemade French Dressing

• ½ cup olive oil

• ¼ cup ketchup

• 2 tbsp apple cider vinegar

• 1–2 tbsp sugar or honey (to taste)

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Pinch of black pepper

• Optional: tiny pinch of cayenne

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Instructions

1. In a skillet over medium heat, cook ground beef with diced onion until browned.

2. Add garlic, cumin, chili powder, cayenne, and black pepper. Stir and cook until fragrant and well combined.

3. In a large bowl, combine chopped lettuce, tomatoes, roasted corn, pinto beans, and black beans.

4. Add warm taco meat over the top.

5. Sprinkle with shredded cheese and tortilla strips.

6. In a small bowl or jar, whisk together all dressing ingredients until smooth. Chill until ready to serve.

7. Toss salad with dressing just before serving, or let everyone add their own.

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Rosemary Thyme Kitchen Notes

This salad is one of those “build it your way” meals. Everyone can take what they love, and nothing feels heavy or overdone.

I skip the taco bowl shells and use tortilla strips instead—it gives just the right amount of crunch without taking over the whole dish.

And making your own seasoning—and dressing—is a simple step that brings beautiful flavor without the extra sodium.

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Serving Ideas

Serve with a drizzle of the homemade French dressing for a classic, slightly sweet and tangy finish. A spoonful of sour cream or a little extra salsa works beautifully too.

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple food, shared laughter, and the comfort of being together. May each meal be a quiet reminder that home is built in these small, meaningful moments.

Spring Breakfast Salad with Eggs & Bacon

Rosemary Thyme Spring Breakfast Salad with Eggs & Bacon

A fresh, savory way to begin the day

There’s something about spring mornings that makes me want lighter meals…

but not empty ones.

I still want something warm, something grounding—

something that feels like it will carry me gently into the day.

This breakfast salad has become one of those quiet favorites.

Crisp greens, a simple hard-boiled egg, a little bacon, and a soft lemon vinaigrette that brings everything together.

It’s simple… but it feels like care on a plate.

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Ingredients

For the salad:

* 4 cups spring lettuce mix

* 1/2 cup fresh or thawed peas

* 4 slices bacon

* 4 hard-boiled eggs, peeled and halved

* 1/3 cup toasted walnuts

* 2 tbsp chopped chives (optional )

For the lemon vinaigrette:

* 3 tbsp olive oil

* 1 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1/2 tsp honey (optional)

* 1/4 tsp black pepper

* Pinch of salt

* or 1/2 tsp Diamond Crystal kosher salt

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Instructions

1. Place eggs in a saucepan, cover with water, and bring to a gentle boil.

2. Once boiling, cover, turn off heat, and let sit for 10–12 minutes. Transfer to cold water, peel, and halve.

3. Cook bacon in a skillet until crisp. Drain and chop.

4. Toast walnuts in a dry skillet over medium heat for 3–5 minutes, until fragrant.

5. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey (if using), pepper, and salt.

6. In a large bowl or on individual plates, layer lettuce, peas, bacon, and walnuts.

7. Top with halved eggs and drizzle with the lemon vinaigrette.

8. Finish with chives and a tiny pinch of fleur de sel if desired.

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Kitchen Notes

* Hard-boiled eggs make this perfect for make-ahead mornings

* Eggs can be prepared the night before and kept chilled

* Warm bacon gently softens the greens for a cozy contrast

* Fresh peas add a soft sweetness, but thawed frozen peas work beautifully too

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Serving Ideas

Serve with a slice of rustic bread or your cast-iron no-yeast loaf for a more filling breakfast or light brunch.

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Blessing

May your morning begin gently,

with simple nourishment and quiet peace.

May your table be a place of rest,

and your home a place where you can breathe deeply and begin again.

Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

Rosemary Thyme Simple Arugula Salad with Shaved Parmesan & Balsamic Vinaigrette

(Fresh • Light • The Perfect Friday Night Balance)

On Friday nights, when the pizza comes out of the oven and the house starts to settle into that end-of-the-week feeling…

I almost always like something fresh alongside it.

Not complicated.

Not heavy.

Just something bright and simple that balances everything else on the plate—or more often… in our laps in front of a good movie.

This little arugula salad has become that quiet companion.

Peppery greens, delicate shavings of Parmesan, and a light balsamic vinaigrette that brings everything together.

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Ingredients — Salad

* 4 cups fresh arugula

* ¼ cup shaved Parmesan cheese

* Optional: small handful toasted walnuts or pecans

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Ingredients — Balsamic Vinaigrette

* 3 tablespoons olive oil

* 1 tablespoon balsamic vinegar

* ½ teaspoon Dijon mustard (optional, helps emulsify)

* ½ teaspoon honey

* ¼ teaspoon black pepper

Optional finishing touch:

* tiny pinch of fleur de sel French sea salt

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Instructions

1. In a small bowl, whisk together:

* olive oil

* balsamic vinegar

* Dijon (if using)

* honey

* black pepper

2. Taste and adjust—balance is key. A touch more honey if too sharp, a splash more vinegar if you want it brighter.

3. Place arugula in a large bowl.

4. Drizzle lightly with vinaigrette and toss gently.

5. Top with shaved Parmesan and optional nuts.

6. Finish with a very light pinch of fleur de sel if desired.

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Kitchen Notes

* Dress the salad lightly—arugula shines when it’s not weighed down

* Use a vegetable peeler for those beautiful Parmesan shavings

* This comes together in just minutes, making it perfect for a relaxed Friday evening

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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A Little Blessing

May your table—or your lap on a quiet Friday night—be filled with simple comforts and a little peace at the end of a long week.

Helene

Rosemary Thyme

Chicken Caesar Salad

Rosemary Thyme Cozy Chicken Caesar Salad (With Homemade Dressing)

Some of the best meals come from what’s already in the kitchen.

After a rotisserie chicken dinner, I love turning the leftovers into something fresh and simple the next day. This cozy Caesar salad uses my homemade dressing and comes together in just a few minutes—light, satisfying, and full of flavor.

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Salad Ingredients

* 2 cups chopped romaine lettuce

* ½–1 cup leftover rotisserie chicken (shredded or sliced)

* ¼ cup freshly grated Parmesan cheese

* Sourdough croutons (to taste)

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Creamy Homemade Caesar Dressing (Rich but Light • No Anchovies)

* ½ cup full-fat Greek yogurt

* 2 tbsp olive oil

* 2 tbsp fresh lemon juice

* 1 tsp Dijon mustard

* 1 tsp Worcestershire sauce (adds depth without anchovies)

* 3 tbsp freshly grated Parmesan cheese

* ½ tsp Rosemary Thyme Herb Blend

* Optional black pepper to taste

* 1–2 tbsp water or milk (to thin if needed)

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Instructions

1. Make the dressing

Whisk all dressing ingredients until smooth and creamy.

Taste and adjust lemon, Parmesan, or pepper as desired.

2. Assemble the salad

In a large bowl, add chopped romaine and rotisserie chicken.

3. Dress lightly

Add just enough dressing to coat gently and toss.

4. Finish

Sprinkle with extra Parmesan and croutons.

5. Serve immediately for best crunch.

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Rosemary Thyme Kitchen Notes

• Small-bite romaine holds dressing beautifully

• Freshly grated Parmesan melts slightly into the dressing for richer flavor

• Greek yogurt keeps it creamy without heaviness

• Worcestershire gives that classic Caesar depth without anchovies

• Add a squeeze of lemon at the end for brightness

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Serving Ideas

• Serve alongside warm bread

• Pair with soup for a cozy lunch

• Or enjoy as a light, satisfying dinner

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple meals, grateful hearts, and the quiet joy of caring for those you love.

Citrus Chili Grilled Chicken

🌿 Citrus Chili Grilled Chicken 🌿
Easy to Prepare • Budget-Friendly • Alcohol-Free

I recently saw Ina Garten prepare a wonderfully bright Tequila Lime Chicken with fresh citrus, chili powder, and jalapeños. It inspired me to create an alcohol-free Rosemary Thyme version using orange, lemon, and lime juices with a little chicken broth in place of the tequila.

The citrus makes the chicken fresh and flavorful, while chili powder adds gentle warmth. Tamed jarred jalapeños provide an optional touch of Tex-Mex flavor without overwhelming heat—and I can simply leave them out of my portion.

Ingredients

4 boneless, skinless chicken breasts
½ cup unsalted or low-sodium chicken broth
⅓ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon honey or agave
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder, optional
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons finely chopped tamed jarred jalapeños, drained and rinsed, optional
¼ teaspoon salt, optional
Fresh cilantro or parsley and citrus wedges, for serving

Directions

Place the chicken breasts between two pieces of parchment paper and gently pound the thicker portions until the breasts are an even thickness.
In a medium bowl, whisk together the chicken broth, orange juice, lime juice, lemon juice, olive oil, honey, chili powder, smoked paprika, cumin, garlic powder, black pepper, jalapeños, and optional salt.
Reserve about ¼ cup of the clean marinade for brushing or serving. Refrigerate it separately.
Place the chicken in a shallow covered container or resealable food-storage bag. Pour the remaining marinade over the chicken and turn the pieces until evenly coated.
Refrigerate for 4 to 8 hours. The chicken may be prepared the evening before, but avoid marinating it much longer than 8 hours because the citrus can begin to change the chicken’s texture.
Remove the chicken from the refrigerator about 20 minutes before grilling. Discard the marinade that held the raw chicken.
Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for approximately 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
Allow the chicken to rest for 5 minutes. Brush lightly with the reserved clean marinade, if desired, and garnish with fresh cilantro or parsley and citrus wedges.

This cheerful citrus chicken would be delicious with brown rice, grilled corn, black beans, or a crisp garden salad. Any leftovers can be sliced for tacos, wraps, or salads the following day.

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡