Rosemary Grilled Chicken

Dr. Mark Hyman recently investigated the best kinds of natural fats to cook with in order to protect your heart and avoid putting on weight. While it may seem counterintuitive to cook a chicken dish with beef tallow, it adds a healthy richness to the meal that you can't get anywhere else. Beef tallow is rendered from beef or mutton fat and offers more monounsaturated (healthy) fat than butter. Just make sure to buy the grass-fed and pasture-raised variety when you make this recipe.

**Note: This is an approved recipe for the What to Eat When plan.

1 pound chicken breast, cut into even-sized cutlets
2 cloves garlic, diced
2 tbsp finely chopped rosemary
paprika to taste
salt and pepper to taste
juice of 1 lemon
1 lemon sliced
1 tbsp beef tallow

1. Slice chicken breasts into evenly sized cutlets.


2. Dice 1 clove of garlic.


3. Place chicken into resealable plastic bag and season with paprika, salt, pepper, garlic, and fresh rosemary.


4. Squeeze lemon over chicken, slice lemon and put in bag before sealing.


5. Refrigerate for about an hour.


6. Heat ridged skillet over medium-high heat and melt 1 tbsp of beef tallow.


7. Place chicken into skillet and cook for 4 minutes, rotate chicken and cook for another 4-5 minutes, until cooked through.


8. Cover with foil and let rest for about 5 minutes before serving.