Monday, October 24, 2016

Rosemary Lemon Chicken- CancerCutie Cookbook

Rosemary Lemon Chicken with Vegetables

Serves 4

Prep time: 10 min Cook time: 20 min


½ Pound small red potatoes rinsed, cubed

1 ½ Cups baby carrots

1 Cup green beans, trimmed

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

1 Tablespoon olive oil

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 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 medium skillet; cook over medium heat for 5 min 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. 

 Recipe is taken from the Cancer Cutie Cookbook and can be purchased at or

* You can substitute rosemary for garlic salt or minced garlic.  Serve with whole wheat rolls