1 ⁄ 2 pound 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 1 pound ) 1 tablespoon olive oil 1 ⁄ 4 cup lemon juice , divided 2 tablespoons honey 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1 teaspoon grated lemon peel 1 ⁄ 4 teaspoon ground black pepper
SERVES : 4
PREP TIME : 10 mins COOK TIME : 25 mins
INSTRUCTION : 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 . 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 . Add potatoes , carrots , green beans , and all remaining ingredients to skillet , except 2 tablespoons lemon juice Cook over low heat for 5 minutes more or until chicken is fully cooked . Add remaining lemon juice to taste and serve .