Rosemary Lemon Chicken with Vegetables

Ingredients

• 1 cup green beans
• 16 oz boneless skinless chicken breast
• 1/4 tsp black pepper
• 1 tbsp rosemary
• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 tsp grated lemon peel
• 1/2 lb red potatoes
• 4 oz baby carrots
• 2 tbsps honey

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. Makes 4 servings. A serving size is 1/2 of a chicken breast and 1 cup of veggies. 1 serving = 276 calories
7. Note: based on a recipe from Champions for Change.