Rosemary Lemon Chicken with Veggies

Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings

Ingredients:

• 1/2 lb. small red potatoes (about 3), cubed
• 1 1/2 cups baby carrots
• 1 cup green beans, trimmed
• 2 boneless, skinless chicken breasts
• 1 Tbsp. olive oil
• 1/4 cup lemon juice, divided
• 2 Tbsp. honey
• 1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
• 1 tsp. lemon peel, grated
• 1/4 tsp. pepper

Directions:

1. In a medium pot, bring 8 cups of water to a boil.
2. Add potatoes, carrots, and green beans. Cook for 5 minutes then drain.
3. Cut chicken breasts in half, lengthwise. In a medium skillet, cook chicken and olive oil on medium heat for 5 minutes. Flip chicken over and cook an additional 5 minutes.
4. Add the rest of the ingredients to the skillet. 
5. Cook on low heat for 5 minutes or until chicken is done.
6. Serve hot.

*Recipe from Brianna Christensen