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Rosemary Lemon Chicken with Vegetables

Rosemary Lemon Chicken with Vegetables

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Prep Time 20 mins
Cook Time 30 mins
Servings 4 persons
Calories 298.07 kcal


  • 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


  • In a medium pot, fill with water and bring to boil.
  • Add potatoes, carrots, and green beans and cook for 5- 10 minutes or until cooked, drain and set aside.
  • 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.
  • 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.


Calories: 298.07kcalCarbohydrates: 25.63gProtein: 32.73gFat: 7.27gSaturated Fat: 1.32gSodium: 113.43mgFiber: 3.63gSugar: 13.19g
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