Rosemary Lemon Chicken with Vegetables

Nutrition information per serving: Calories 276, Carbohydrate 26 g,  

dietary Fiber 4 g, Protein 27 g, Total Fat 7 g, Saturated Fat 2 g,  

Trans Fat 0 g, Cholesterol 68 mg, Sodium 103 mg

This meal goes great with a crisp green salad.

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

Prep time: 10 minutes Cook time: 25 minutes

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Ingredients

  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

Preparation

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.

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