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 tsp grated lemon peel

2 tbsps honey

4 oz baby carrots

1/2 lb red potatoes

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.	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.
4.	Add potatoes, carrots, green beans and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
5.	Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.
6.	Note: based on a recipe from Champions for Change.

Nutrition summary

There are 244 calories in 1 serving of Rosemary Lemon Chicken with Vegetables.

Calorie split: 22% fat, 38% carbs, 39% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

244

% Daily Values*

Total Fat

6.11g

8%

Saturated Fat

1.229g

6%

Trans Fat

-

Polyunsaturated Fat

0.97g

Monounsaturated Fat

3.359g

Cholesterol

60mg

20%

Sodium

313mg

14%

Total Carbohydrate

23.53g

9%

Dietary Fiber

2.6g

9%

Sugars

11.31g

Protein

24.03g

Vitamin D

-

Calcium

40mg

3%

Iron

1.84mg

10%

Potassium

596mg

13%

Vitamin A

210mcg

23%

Vitamin C

25.9mg

29%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.