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Juicy grilled chicken breasts are lightly marinated with lemon and rosemary in this one pan supper that is quick and easy to prepare. Serve with warm toasted Furlani Roasted Garlic Soft Rolls and this will be everyone’s favourite meal.

chicken and veggie with garlic soft rolls

Prep and Cook Time 1 hour

Yields : 4 Servings


  •  4 small chicken breasts, skinless, boneless (about 5 oz. each)
  • 3 tbsp. olive oil
  • ½ fresh lemon, zested and juiced
  • ½ tsp. fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • ½ small red onion, sliced into thin wedges
  • 2 small carrots, peeled and thinly sliced
  • 1 zucchini, halved lengthwise and sliced into ¼” half moons
  • 2 cups green beans, cut into 2” pieces
  • 2 tbsp. chicken stock or water
  • 4 Furlani Roasted Garlic Soft Rolls, baked according to package instructions
  • 4 tsp. aioli



  1. For the lemon rosemary chicken, place the chicken breasts in a large bowl and sprinkle with 2 tbsp. of the olive oil, lemon juice, zest, rosemary, salt and pepper, turning to combine. Let rest for 30 minutes while prepping the vegetables.
  2. Heat a large non-stick skillet (or grill pan) over medium heat. Place the chicken breasts in the skillet and cook for 5 to 6 minutes per side until nicely browned and juices run clear. Transfer the chicken to a cutting board to rest while sautéing the vegetables.
  3. To the same skillet, heat remaining 1 tbsp. of olive oil over medium heat. Add the garlic, red onion, carrots and zucchini and sauté, stirring frequently for 4 minutes. Add the green beans along with the chicken stock or water tossing to combine. Cover with a lid cook for 3 to 4 minutes until beans are tender crisp and bright green. Season to taste.
  4. To serve, slice the chicken breasts and plate over vegetables. Split the heated Furlani Roasted Garlic Soft Rolls in half and dollop with your favourite aioli – roasted garlic, spicy chipotle or lemon pesto. Enjoy while hot!