Rosemary Lemon Chicken with Vegetables | EatFresh

Ingredients

• 1/2 pound Red Potatoes (about 3 small potatoes) rinsed and cubed
• 1 1/2 cups Baby Carrots
• 1 cup Green Beans trimmed
• 2 Chicken Breasts boneless, skinless, halved
• 1 tablespoon Olive Oil
• 1/4 cup Lemon Juice divided
• 2 tablespoons Honey
• 1 tablespoon Fresh Rosemary chopped or 1 teaspoon Dried Rosemary
• 1 teaspoon Lemon Peel grated
• 1/4 teaspoon Black Pepper