Olive and Rosemary Chicken

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The sun is shining but it is freeeeeeezing out.  Seriously.  Is it Spring yet?

I can’t wait to get outside and putter in my garden.  I love Spring….or should I say, I love Spring when it is warm outside.

Last night, I have a few girlfriends over just to catch up and do a bit of crafting, a glass of wine…some good appetizers.

But before the girls came over, I whipped up on skillet chicken dish that came together quite nicely…if I do say so myself.

I wanted to keep the dishes to a minimum so I would have less to clean up.  Who doesn’t like that, right?  I absolutely LOVE cooking but the clean up…not so much. 🙂  My husband Russ can attest to that! Ha!

So, this is what I did…

I infused some garlic into my olive oil in a medium skillet.  {Remove garlic, after infusing flavor-FODMAPers} and then added 4, 4 ounce chicken breasts that I seasoned with sea salt and pepper.

I then added some fresh rosemary and let the chicken brown up a bit.

Then I added a medley of olives.  I used olives without the pit…a lot easier to eat!mixed olives

Covered the pan, took it off heat and let the flavors permeate the dish.

rosemary, chix olives

While still warm, I added about 1 cup of part skim mozzarella cheese.melted cheese on chicken

I served this dish with boiled pasta {FODMAPers use GF pasta} seasoned with a bit of olive oil, butter and Parmesan cheese.

chicken is served

A quick and easy meal.  And so very yummy.  By the way, have you seen my new dowloadable cookbook and 21 day menu plans!?

I am so excited about these low FODMAP resources!  Please spread the word! Monash Uni reviewed the cookbook and the sales support their amazing research.   Here’s the link to purchase!  Thanks for your continued support! 🙂

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