Skip to content
Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›
https://eatfresh.org/eatfreshorg-mini-course
Ready In:
35 minutes
Serves: 4
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
Grater
Stovetop
Ingredients
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
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 Facts
Serving Size 1.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 276 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 2 g | 10% | |
| Sodium 103 mg | 4% | |
| Total Carbohydrate 26 g | 9% | |
| Dietary Fiber 4 g | 14% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
“Funded by USDA SNAP, an equal opportunity provider and employer. Visit http://calfreshhealthyliving.org for healthy tips.”