Rosemary Lemon Chicken with Vegetables | Edmonds Food Bank

Ingredients

• 3 small red potatoes, rinsed and cubed
• 1/2 cup baby carrots
• 1 cup green beans, trimmed
• 2 boneless chicken breast halved
• 1 tablespoon olive oil
• 1/4 cup lemon juice
• 2 tablespoons honey
• 1 teaspoon dried rosemary
• 1 teaspoon lemon peel, grated
• 1/4 teaspoon black pepper