Rosemary Lemon Chicken with Vegetables

Rosemary Lemon Chicken with Vegetables

  • 230 grams small red potatoes (rinsed and cubed)
  • 200 grams baby carrots
  • 128 grams green beans (trimmed)
  • 2 boneless (skinless chicken breasts, halved)
  • 1 tablespoon olive oil
  • 60 grams lemon juice
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried rosemary
  • 1 teaspoon grated lemon peel (only the green part)
  • 1 ⁄4 teaspoon ground black pepper
  1. In a medium pot, fill with water and bring to boil.
  2. Add potatoes, carrots, and green beans and cook for 5- 10 minutes or until cooked, 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 low heat for 5 minutes more or until chicken is fully cooked.
  6. Add remaining lemon juice to taste and serve.
Leave a Reply

Your email address will not be published.

Previous Article
Easy Turkey Skillet Dinner

Easy Turkey Skillet Dinner

Next Article
Sesame Chicken with Peppers and Snow Peas

Sesame Chicken with Peppers and Snow Peas

Related Posts