Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad
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Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad

Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad

Serves 5 | Prep/Cook Time: 1 Hr 20 Min
  • Calories 240
  • Protein 27g
  • Sodium 640mg
  • Sat.Fat 1g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 240
% Daily Value*
Total Fat 9g 14 %
Saturated Fat 1g 8 %
Cholesterol 70g 23 %
Sodium 640mg 27 %
Total Carbs 14g 5 %
Dietary Fiber 2g 8 %
Sugars 6g
Protein 27g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

5 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
5 teaspoons aged balsamic vinegar
2 teaspoons garlic
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon black pepper
2 teaspoons soy sauce
1/2 lemon, juiced
Butternut Squash and Apple Salad
1 1/2 cup Butternut Squash, diced small, steamed until tender
1 1/2 cup Granny Smith apples, diced small
2 tablespoons shallots, finely minced
1/4 cup red pepper, diced small
2 tablespoons fresh tarragon
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1/2 teaspoon black pepper
1 Combine all ingredients for marinade together and toss with chicken breast. Marinate for 30 minutes before grilling.

TIP: Recipe Tip: Steam, bake, broil or grill food. These techniques use little or no fat. Lifestyle Tip: When dining out, steer clear of dishes described as fried, creamed, buttery or au gratin.

2 Blend ingredients for salad together and set aside. Grill chicken for 3-4 minutes on each side and or until chicken reaches 165°F internal temperature.
3 Place a spoonful of butternut squash and apple salad in center of plate. Place chicken on top of salad as whole or sliced. Drizzle aged balsamic vinegar over chicken and serve. 
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This rosemary chicken breast recipe brings fresh and wholesome flavor to your dinner table. Serves 5

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