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EatZi’s Summer Picnic Menu

Roasted rosemary chicken and jicama slaw.

By July 1986Comments

Recipes from Eatzi’s Market and Bakery.

Rosemary Chicken

10 eight-ounce boneless, skin-on chicken breast
1 tablespoon fresh rosemary
1 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
2 teaspoons honey
1 tablespoon lemon juice
3 tablespoons olive oil

Loosen skin from chicken breast and place a pinch of rosemary under the skin. Mix salt and pepper together and season the outside of the chicken breast. Heat the olive oil in an iron skillet, and sauté the chicken breast until golden brown, or approximately 2 1/2 minutes on each side. Remove from skillet and place on a baking sheet. Mix honey and lemon juice and brush about half of the mixture over chicken breast. Reserve the remaining mixture. Bake at 350 degrees for 15 minutes. Remove from the oven and let stand for 4 minutes. Brush again with the remaining lemon and honey mixture.

Yields: 10 servings

Jicama Slaw

1 large jicama
1 1/4 cup julienne carrots
1 cup broccoli florets
1/4 cup julienned red bell pepper
1/2 cup sweet mandarin oranges
2 teaspoon minced cilantro
1/4 teaspoon tahini
1/4 cup & 1 teaspoon canola oil
1/4 cup rice wine vinegar
1/4 teaspoon salt
pinch white pepper
Juice from 1 lemon and 1 lime

Peel and julienne the jicama. Add all the other ingredients, and mix well. Refrigerate for 1 hour. 

Yields: 6-8 servings

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