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
SERVES: 4
PREP TIME: 10 mins COOK TIME: 25 mins
INSTRUCTION: 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. 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.