Rosemary-Infused Chicken with Perennial Herb Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

With rosemary and thyme from City Floral's perennial selection, served atop a garden-fresh herb salad. This American-inspired chicken recipe, ready in about 35 minutes, pairs Chicken breasts, Olive oil, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 Chicken breasts
2 tbsp Olive oil
2 tbsp Fresh rosemary
1 tbsp Fresh thyme
3 Garlic cloves
4 cups Mixed salad greens
1 cup Cherry tomatoes
1/4 cup Fresh mint
1/4 cup Balsamic vinaigrette

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Instructions

Step 1: Pound 4 chicken breasts to 1/2-inch thickness, then rub with 2 tbsp olive oil, 2 tbsp minced fresh rosemary, 1 tbsp minced fresh thyme, and 3 minced garlic cloves. Let marinate for 15 minutes at room temperature.
Step 2: Heat a skillet over medium-high heat, add chicken, and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: While chicken cooks, toss 4 cups mixed salad greens, 1 cup cherry tomatoes, and 1/4 cup fresh mint with 1/4 cup balsamic vinaigrette. Slice chicken, arrange on salad, and serve immediately.