Rosemary-Orange Chicken with Petite Gourmet Mix Salad & Rosemary FlowersFeaturing: Gourmet Sweet Botanicals Petite Gourmet Season's Mix
Gourmet Sweet Botanicals Rosemary Flowers

Servings: 2 plates­­­­

1 Petite Gourmet Mix - 4 Ounce Pack
Rosemary Flowers

2 Chicken breasts      
Fresh Rosemary – minced
1 cup Quinoa
​Salt, Pepper

(for marinade and salad)
1 tbsp Dijon Mustard
1 Orange (for juice)
2 tbsp White wine vinegar
3 tbsp Extra Virgin Olive Oil
1 tbsp Garlic - minced
​Salt, Pepper to taste

Make vinaigrette. Marinate chicken in vinaigrette for 3 hours. Crust chicken with rosemary, season with salt and pepper.
In a hot pan, add oil and sear on both sides. Finish in a 350 degree oven. Make quinoa according to directions.
Toss Petite Gourmet Mix with vinaigrette. Plate quinoa, chicken and salad. Garnish with
Rosemary Flowers.

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