Rosemary Lemon Chicken with Vegetables

Makes 4 servings.

Ingredients

½ pound small red potatoes (about 3 potatoes), rinsed and cubed
1½ 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 black 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 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 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.