Rosemary Lemon Chicken with Vegetables
Ingredients
- Potatoes, russet226g≈ Potato medium (2-1/4" to 3-1/4" dia)
- Carrots61g≈ 1 medium
- Beans, snap, green, raw105g
- Chicken, breast, boneless, skinless, raw300g
- Olive Oil14g≈ 1 tablespoon
- Lemon Juice15g≈ 1 tablespoon
- Honey42g≈ 2 × 1 tablespoon
- Rosemary, fresh1.7g≈ tbsp
- Spices, pepper, black0.5g≈ 5 × dash
Estimated Cost
- Potatoes, russet (226g)—
- Carrots (61g)$0.15
- Beans, snap, green, raw (105g)—
- Chicken, breast, boneless, skinless, raw (300g)—
- Olive Oil (14g)$0.18
- Lemon Juice (15g)$0.06
- Honey (42g)$0.37
- Rosemary, fresh (1.7g)—
- Spices, pepper, black (0.5g)$0.02
* Cost estimate based on 5 of 9 ingredients.
Prices are estimates based on Kroger grocery store data, last updated June 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Fill a medium pot with 8 cups water and bring to a boil.
- 2
2. Add the red potatoes, baby carrots, and green beans. Cook for 5 minutes, then drain and set aside.
- 3
3. Cut the chicken breasts in half.
- 4
4. Heat the olive oil in a medium skillet over medium heat.
- 5
5. Place the chicken in the skillet and cook for 5 minutes on each side.
- 6
6. Add the cooked vegetables, honey, rosemary, lemon peel, black pepper, and 2 tablespoons of the lemon juice to the skillet.
- 7
7. Reduce the heat to low and cook for 5 minutes more or until the chicken reaches an internal temperature of 165°F.
- 8
8. Stir in the remaining 2 tablespoons of lemon juice and serve.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.