Ingredient: chopped fresh rosemary

Grilled Chicken with Mustard

How To Prepare
1. Prepare grill.
2. Combine 1 teaspoon mustard, oil, and next ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

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 Grilled Chicken with Mustard
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Ingredients
Servings
Ingredients
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Eggs with Chickpeas, Spinach, and Tomato

How To Prepare
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach and black pepper. Break eggs evenly over marinara mixture, omitting yolks. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set.

Roast Chicken with Balsamic Bell Peppers

How To Prepare
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.