Rosemary Lemon Chicken with Vegetables

Rosemary Lemon Chicken with Vegetables
Budget-friendly recipe
257

This meal goes great with a crisp green salad.

Ingredients

½
pound
rinsed and cubed
cups
1
cup
trimmed
1
tablespoon
¼
cup
divided
2
tablespoons
1
tablespoon
chopped (or 1 teaspoon dried rosemary)
1
teaspoon
grated
¼
teaspoon

Directions

  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. Add remaining lemon juice to taste and serve.

Nutrition Info and more

Serving size:
1
cup
Attribution
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