Rosemary lemon chicken with vegetables

Name: Rosemary lemon chicken with vegetables
Total time: 1800 s
Yield: 2 servings
Cuisine: South African
Ingredients: 220 g small red potatoes (about 3 potatoes), rinsed and cubed; 1 1/2 cups baby carrots; 1 cup green beans, trimmed; 2 boneless, skinless chicken breasts, halved (about 450g); 1 tbsp olive oil; 1/4 cup lemon juice, divided; 2 tbsp honey; 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary; 1 tsp grated lemon peel; Tsp ground black pepper

Mariska van Wyk @01Vanilla

Healthy eating

Mariska van Wyk @01Vanilla

Healthy eating

Saved

Ingredients

30 min

2 servings

220 gsmall red potatoes (about 3 potatoes), rinsed and cubed
1 1/2 cupsbaby carrots
1 cupgreen beans, trimmed
2boneless, skinless chicken breasts, halved (about 450g)
1 tbspolive oil
1/4 cuplemon juice, divided
2 tbsphoney
1 tbspchopped fresh rosemary or 1 tsp dried rosemary
1 tspgrated lemon peel
Tspground black pepper

Saved

Steps

30 min

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 tbsp lemon juice.
5

Cook over low heat for 5 minutes more or until chicken is fully cooked.
6

Add remaining lemon juice to taste and serve. Serve with salad