Rosemary Lemon Chicken with Vegetables


½ pound small potatoes (about 3 potatoes), rinsed and cubed 1½ cups baby carrots 1 cup green beans, trimmed 2 boneless, skinless chicken breasts, halved (about 1 pound) 1 tablespoon oil ¼ cup lemon juice, divided 2 tablespoons honey* or sugar 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1 teaspoon grated lemon peel ¼ teaspoon ground black pepper


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. Cut chicken breasts in half. Place oil and chicken breasts in a medium skillet; cook over medium heat for 5 minutes on each side. 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.

* Do not give honey to children under the age of one.


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