Rosemary Lemon Chicken with Vegetables

Rosemary Lemon Chicken with Vegetables
Serves 4
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Ingredients
  1. ½ pound small red potatoes, rinsed and cubed
  2. 1 ½ cups baby carrots
  3. 1 cup green beans, trimmed
  4. 2 boneless, skinless chicken breasts, halved (about 1 pound)
  5. 1 tablespoon olive oil
  6. ¼ cup lemon juice, divided
  7. 2 tablespoons honey
  8. 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  9. 1 teaspoon grated lemon peel
  10. ¼ 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 per side.
  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.
  6. Add remaining lemon juice to taste and serve.
Notes
  1. Per serving: 276 calories, 7g total fat, 2g saturated fat, 68g cholesterol, 103mg sodium, 26g total carbohydrate, 4g dietary fiber, 27g protein.
Adapted from California Department of Health Champions of Change Website on Produce for Better Health Foundation, fruitsandveggiesmorematters.org
Adapted from California Department of Health Champions of Change Website on Produce for Better Health Foundation, fruitsandveggiesmorematters.org
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