Dinner Healthy Ideas - Rosemary Lemon Chicken with Vegetables goes great with a crisp green salad.
Rosemary Lemon Chicken with Vegetables

Rosemary Lemon Chicken with Vegetables Ingredients


  • 1/2 pound small red potatoes (about 3 potatoes), rinsed and cubed
  • 1 1/2 cups baby carrots
  • 1 cup green beans, trimmed
  • 2 boneless, skinless chicken breasts, halved (about 1 pound)
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice, divided
  • 2 tablespoons honey*
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground black pepper

How to make Rosemary Lemon Chicken with Vegetables


  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 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.