Add potatoes, carrots and green beans and cook for 5 minutes; drain and set aside.
Heat olive oil in a medium skillet. Cut chicken breasts in half. Cook chicken breasts over medium heat for 5 minutes each side, or until no longer pink in the center.
Add potatoes, carrots, green beans and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.
Note: based on a recipe from Champions for Change.
Nutrition summary
There are 244 calories in 1 serving of Rosemary Lemon Chicken with Vegetables.