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Rosemary Lemon Chicken with Vegetables
A quick and easy meal that's healthy and delicious.
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
1/2 lb red potatoes
4 oz baby carrots
2 tbsps honey
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.
in 1 serving of Rosemary Lemon Chicken with Vegetables.
, 38% carbs, 39% protein.
Calorie Counter 100% Free
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