Rosemary Lemon Chicken- CancerCutie Cookbook

Rosemary Lemon Chicken with Vegetables

Serves 4

Prep time: 10 min Cook time: 20 min

Ingredients

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

Preparation

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 www.cancercutie.com or www.amazon.com

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