So, here is the easiest (and most loved) weeknight meal at our house.  Our son Alejandro is a pretty picky eater, but he sure loves pasta, chicken, and bread.  His favorite restaurant is Carrabba’s because of its pasta, chicken, and bread! The boy would be happy just eating their bread dipped in olive oil and rosemary garlic seasoning all night long.  However, when his wood-fire grilled chicken and cavatappi pasta make it to the table, he gobbles it all right up!  Wish we could go more often, but I decided I could probably try to replicate this meal at home (minus the wood-fire grill!).  So, I happened upon some Garlic Rosemary seasoning in the Publix bakery (an awesome bakery, by the way!).  It’s part of a 4-in-1 Bread Dip blend (found it’s also available online here  The Parmesan blend is also pretty tasty on the chicken and even baked Tilapia…  If you can’t find this, just season your chicken to taste with salt, pepper, garlic powder, and a little dried rosemary.  Serve this chicken up with your favorite pasta, a side salad and maybe some bread with an olive oil dip and you’re set for a quick, yummy weeknight meal!

By the way, Roly started eating this recipe while he was in the “getting lean” phase.  He ate 2 chicken breasts, a serving of whole-wheat pasta, and a tablespoon of parmesan cheese for about 450 calories.  Instead of olive oil on the chicken, during this phase we used strictly cooking spray.  This was his lunch and/or dinner at least 3 times a week. He has never gotten tired of it!




2 large boneless, skinless chicken breasts (butterflied)

2 tablespoons olive oil

cooking spray

Garlic Rosemary seasoning blend

Heat the olive oil in a large pan over medium-high heat.  (I like to lightly spray the chicken with a little cooking spray before adding the seasoning).  Season both sides with the garlic rosemary blend.  Saute the chicken for approximately 4 minutes on each side.  De-glaze the pan with a little water and pour over the chicken, if desired.