Rosemary Lemon Chicken w/Vegetables

By Fruits & Veggies - More Matters
This dish is simple, yet impressive, and can be enjoyed throughout the year.

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  • Prep Time: 35 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


1/2 pound small red potatoes, rinsed and cubed

1 1/2 cups baby carrots

1 cup green beans, trimmed

2 boneless, skinless chicken breasts, halved (about 1 pound)

1 Tbsp olive oil

1/4 cup lemon juice, divided

2 Tbsp honey

1 Tbsp chopped fresh rosemary (or 1 tsp dried)

1 tsp grated lemon peel

1/4 ground 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 per 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.

Nutritional Information

  • Calories:    276
  • Carbohydrates:    26g
  • Total Fat:    7g
  • Cholesterol:    68mg
  • Saturated Fat:   2g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    23%
  • Sodium:    103 mg
  • Protein:    27g
  • Recipe Credit
  • California Department of Health Champions of Change Website



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