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

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.

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