Name: Rosemary Lemon Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Green Beans; 16 oz boneless, raw, without skin Chicken Breast; 1/4 tsp Black Pepper; 1 tbsp Rosemary; 1 tbsp Olive Oil; 1/4 cup Lemon Juice; 1 tsp Grated Lemon Peel; 2 tbsps Honey; 4 oz Baby Carrots; 1/2 lb Red Potatoes

Ingredients

1 cup green beans
16 oz boneless skinless chicken breast
1/4 tsp black pepper
1 tbsp rosemary
1 tbsp olive oil
1/4 cup lemon juice
1 tsp grated lemon peel
2 tbsps honey
4 oz baby carrots
1/2 lb red potatoes

Directions

In a medium pot, bring 8 cups of water to a boil.
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.