August 2008 | Rosemary Lemon Chicken with Vegetables

This recipe is from Network for a Healthy California Every Day Health Meals cookbook.

Ingredients

• 1/2 pound small red potatoes (about 3 potatoes), rinsed and cubed
• 1.5 cups baby carrots
• 1 cup green beans, trimmed
• 2 boneless, skinless chicken breasts, halved (about 1 pound)
• 1 tablespoon olive oil
• 1/4 cup lemon juice, divided
• 2 tablespoons honey (do not give honey to children under the age of one)
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground black pepper

Instructions

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. Cut chicken breasts in half. Place olive oil and chicken breasts in a medium skillet; cook over medium heat for 5 minutes on each side.
4. Add potatoes, carrots, green beans, and all remaining ingredients to skillet, except 2 tablespoons lemon juice.
5. Cook over lowe heat for five minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve.