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Rosemary Lemon Chicken with Vegetables

Prep Time: 35 Minutes I Makes: 4 servings


  • 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


  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.

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