Rosemary Lemon Chicken with Vegetables

Ingredients

• 1 cup green beansNutrition
• 16 oz boneless skinless chicken breastNutrition
• 1/4 tsp black pepperNutrition
• 1 tbsp rosemaryNutrition
• 1 tbsp olive oilNutrition
• 1/4 cup lemon juiceNutrition
• 1 tsp grated lemon peelNutrition
• 2 tbsps honeyNutrition
• 4 oz baby carrotsNutrition
• 1/2 lb red potatoesNutrition

Directions

1. 1In a medium pot, bring 8 cups of water to a boil.
2. 2Add potatoes, carrots and green beans and cook for 5 minutes; drain and set aside.
3. 3Heat olive oil in a medium skillet. Cut chicken breasts in half. Cook chicken breasts over medium heat for 5 minutes each side, or until no longer pink in the center.
4. 4Add potatoes, carrots, green beans and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
5. 5Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.
6. 6Note: based on a recipe from Champions for Change.

Nutrition per serving

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