Rosemary Lemon Chicken with Vegetables
A quick and easy meal that's healthy and delicious.
||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.
There are 244 calories in 1 serving of Rosemary Lemon Chicken with Vegetables.
Calorie split: 22% fat, 38% carbs, 39% protein.
Amount Per Serving
% Daily Values*
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