Lemon Thyme Chicken on Rosemary Skewers

These pretty little Lemon Thyme Chicken tenderloins are infused by the rosemary skewers they’re dancing on, while dressed in lemon and thyme.

I’m a bit of a weirdo in that I don’t like routines. At all. I’m perpetually seeking out new experiences in a borderline OCD kind of way. Doing or eating the same thing twice doesn’t happen often for me and it drives my husband crazy, although I think he also kind of secretly likes it because he’s never bored.

For this reason, I love our local farmer’s market. Every week the selections of produce and meat are changing with the seasons and availability of everything. When you walk into a grocery store, you can go with a list and repeat that trip the same exact way from week to week. At a farmer’s market you can’t, especially in New England where seasons for produce are black and white – they’re either in season or they’re not.

Last weekend I came across a special find at the farmer’s market, where this lady was selling the leftover sticks from her rosemary. I immediately knew I wanted to do something with them, and when I reached toward them, a woman bellowed “they’re rosemary skewers!” Right, of course, skewers! She went on to tell me that she didn’t want to see them go to waste. A win for me because I’d never thought of it before!

Long story short. Here are my pretty little Lemon Thyme Chicken Skewers, all dressed up in thyme. They also freeze wonderfully – I froze these to bring to work!

Lemon Thyme Chicken on Rosemary Skewers

Servings: 2

Prep Time: 1 hour | Cooking Time: 40 minutes | Total Time: 1 hour 40 minutes

Nutritional Facts: 0g Net Carbs| 361 Calories | 6g Fat | 0g Carbs | 78g Protein | 0g Fiber

Ingredients:

• 10 6″ rosemary skewers (soaked in water for at least 1 hour)
• 1.5 lbs chicken tenderloins (approx. 10)
• A few sprigs of fresh thyme
• 1/2 tbsp garlic salt
• 1/2 tbsp lemon pepper seasoning
• 1/2 tbsp rosemary olive oil (or regular)

Steps:

1. Preheat oven to 350 degrees F
2. Soak the rosemary skewers for at least 1 hour in water (3 hours max – you don’t want the bark to come off, but if it does just slide it off).
3. Use a short sharp knife to whittle a point on the end of each stick.
4. Toss chicken with ingredients. Slide the leaves off the thyme sprigs and sprinkle them in.
5. Skewer each tenderloin with a rosemary stick.
6. Bake at 350 for 40 minutes.
7. Enjoy!

Lemon Thyme Chicken on Rosemary Skewers

These pretty little Lemon Thyme Chicken tenderloins are infused by the rosemary skewers they’re dancing on, while dressed in lemon and thyme.

• Author: Amanda C. Hughes
• Prep Time: 1 hour
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes
• Yield: 2 Servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 10 6″ rosemary skewers (soaked in water for at least 1 hour)
• 1.5 lbs chicken tenderloins (approx. 10)
• A few sprigs of fresh thyme
• 1/2 tbsp garlic salt
• 1/2 tbsp lemon pepper seasoning
• 1/2 tbsp rosemary olive oil (or regular)

Instructions

1. Preheat oven to 350 degrees F
2. Soak the rosemary skewers for at least 1 hour in water (3 hours max – you don’t want the bark to come off, but if it does just slide it off).
3. Use a short sharp knife to whittle a point on the end of each stick.
4. Toss chicken with ingredients. Slide the leaves off the thyme sprigs and sprinkle them in.
5. Skewer each tenderloin with a rosemary stick.
6. Bake at 350 for 40 minutes.
7. Enjoy!

Nutrition

• Serving Size: 2
• Calories: 361
• Fat: 6g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 78g

Keywords: Lemon Thyme Chicken

Another great lunch option is my Easy Chicken, Bacon, Avocado Caesar Salad. Try it out and let me know what you think.