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Rosemary Lemon Chicken with Vegetables

Ready In: 35 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarLow Sodium
This meal goes great with a crisp green salad.

What you'll need

Measuring spoons
Measuring cups
Medium pot
Medium skillet
Cutting board
Sharp knife


Serves 4
1/2 pound Red Potatoes (about 3 small potatoes) rinsed and cubed
1 1/2 cups Baby Carrots
1 cup Green Beans trimmed
2 Chicken Breasts boneless, skinless, halved
1 tablespoon Olive Oil
1/4 cup Lemon Juice divided
2 tablespoons Honey
1 tablespoon Fresh Rosemary chopped or 1 teaspoon Dried Rosemary
1 teaspoon Lemon Peel grated
1/4 teaspoon Black Pepper


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 Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 276
% Daily Value*
Total Fat 7 g9%
Saturated Fat 2 g10%
Sodium 103 mg4%
Total Carbohydrate 26 g9%
Dietary Fiber 4 g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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