This meal goes great with a crisp green salad.
Makes 4 servings. ½ chicken breast and 1 cup vegetables per serving.
Prep time: 10 minutes Cook time: 25 minutes
Ingredients
½ pound small red potatoes
(about 3 potatoes), rinsed
and cubed
¼ cup lemon juice, divided
2 tablespoons honey*
1 tablespoon chopped
fresh rosemary or
1 teaspoon dried rosemary
1 teaspoon grated lemon peel
¼ teaspoon ground black
pepper
1½ cups baby carrots
1 cup green beans, trimmed
2 boneless, skinless
chicken breasts, halved
(about 1 pound)
1 tablespoon olive oil
Preparation
- In a medium pot, bring 8 cups of water to a boil.
- 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.
Nutrition information per serving: Calories 276, Carbohydrate 26 g,
dietary Fiber 4 g, Protein 27 g, Total Fat 7 g, Saturated Fat 2 g,
Trans Fat 0 g, Cholesterol 68 mg, Sodium 103 mg