• Rosemary Lemon Chicken with Vegetables
Rosemary Lemon Chicken with Vegetables
  • 35
  • 10
  • 276
  • 4

Rosemary Lemon Chicken with Vegetables

This meal goes great with a crisp green salad.

  • ½ pound small red potatoes (about 3 potatoes), rinsed and cubed
  • 1½ cups baby carrots
  • 1 cup green beans, trimmed
  • 2 boneless, skinless chicken breasts, halved (about 1 pound)
  • 1 tablespoon olive oil
  • ¼ cup lemon juice, divided
  • 2 tablespoons honey*
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon ground black pepper

* Do not give honey to children under the age of one.

  1. In a medium pot, bring 8 cups of water to a boil.
  2. Add potatoes, carrots, and green beans and cook for 5 minutes; drain and set aside.
  3. Cut chicken breasts in half. Place olive oil and chicken breasts in a medium skillet; cook over medium heat for 5 minutes on each side.
  4. Add potatoes, carrots, green beans, and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
  5. Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.

Makes 4 servings - ½ chicken breast and 1 cup vegetables per serving.

​Calories: 276
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 68 mg
Sodium: 103 mg
Total Carbohydrate: 26 g
Dietary Fiber: 4 g
Protein: 27 g