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Rosemary Dijon Marinated Chicken Tenders


  • 700g chicken breast, sliced into thin tenders (or fillets if that’s what you prefer)

  • 1/4 cup extra-virgin olive oil (plus more for cooking)

  • 1/4 cup coconut aminos

  • Half a lemon, juiced

  • 1 tablespoon Dijon mustard

  • 2 teaspoons minced fresh rosemary

  • 2 cloves garlic, minced

  • 1 teaspoon sea salt


  1. In a large mixing bowl, whisk together the olive oil, aminos, lemon juice, mustard, rosemary, garlic and salt

  2. Add the chicken to the mixing bowl and coat thoroughly in the marinade

  3. Cover, then place in the fridge for a minimum of 30-minutes (I like an hour+)

  4. Once chicken has marinated for long enough, heat a large skillet (or BBQ) over medium-high heat

  5. Add some extra-virgin olive oil to the skillet

  6. Using tongs, remove the chicken fillets from the marinade, let any excess juices drip off, then add to the hot skillet

  7. Cook until no longer pink in the middle (will vary depending on how thick you sliced your chicken)

  8. Serve alongside some salad or veggies of choice!

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