We will be closed Wednesday June 19th in observance of Juneteenth.

Rosemary Lemon Chicken with Vegetables

Prep Time: 35 Minutes I Makes: 4 servings

Ingredients

  • 3 small red potatoes, rinsed and cubed
  • 1/2 cup baby carrots
  • 1 cup green beans, trimmed
  • 2 boneless chicken breast halved
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 teaspoon dried rosemary
  • 1 teaspoon lemon peel, grated
  • 1/4 teaspoon black pepper
Rosemary Lemon Chicken with Vegetables

Directions

  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, except 2 tablespoons of lemon juice.
  5. Cook over low heat for 5 minutes more or until chicken is fully cooked.
  6. Add remaining lemon juice to taste and serve.

Download Recipe

Donate to our annual Give Big fundraiser today!

Visit Edmonds Food Bank | Washington Gives (wagives.org) to donate or to learn more!