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Name: Rosemary Lemon Chicken with Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Fresh rosemary leaves;; 2 tb Vegetable oil; or spray; 4 Skinless chicken breast; 1 lb Carrots; peeled; 2 tb Honey; 1/2 c Lemon juice; 1 lb Baby red potatoes; see; 1 ts Lemon peel; finely grated

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INGREDIENTS

2 tb Fresh rosemary leaves;
2 tb Vegetable oil; or spray
4 Skinless chicken breast
1 lb Carrots; peeled
2 tb Honey
1/2 c Lemon juice
1 lb Baby red potatoes; see
1 ts Lemon peel; finely grated

Servings

INSTRUCTIONS

PANTRY: Serve two two potatoes and two carrots with each chicken breast half. 1) Parboil potatoes and carrots (about 5 minutes). Rinse in cool water, drain and set aside. 2) Marinate chicken in rest of ingredients for 30 minutes to several hours. Cover and bake at 375 for 30 minutes. Remove cover , add potatoes and carrots, and bake for another 20 minutes. EACH: with oil: 335 cals, 23% from fat, (8.5g total fat), 5g fiber: or substitute cooking spray for the oil: 275 cals, 2g fat 6% cff. --est by MasterCook. " I received this recipe from a different list and if it doesnt fall in the guidelines, what could be done to make it? I made this for my hubby and he just loved it!!" >From: "Emmylyn" >Subject: elf: Re: Its Thursday - DELURK-Day (and friday) >Date: Fri, 9 Apr 1999 Recipe by: Emmylyn (tested) Posted to EAT-LF Digest by PatHanneman on Apr 09, 1999,

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Rosemary Lemon Chicken with Vegetables

2 tb Fresh rosemary leaves;
2 tb Vegetable oil; or spray
4 Skinless chicken breast
1 lb Carrots; peeled
2 tb Honey
1/2 c Lemon juice
1 lb Baby red potatoes; see
1 ts Lemon peel; finely grated

PANTRY: Serve two two potatoes and two carrots with each chicken breast  half.    1) Parboil potatoes and carrots (about 5 minutes). Rinse in cool water,  drain and set aside.    2) Marinate chicken in rest of ingredients for 30 minutes to several hours.  Cover and bake at 375 for 30 minutes. Remove cover , add potatoes and  carrots, and bake for another 20 minutes.    EACH: with oil: 335 cals, 23% from fat, (8.5g total fat), 5g fiber: or  substitute cooking spray for the oil: 275 cals, 2g fat 6% cff. --est by  MasterCook. " I received this recipe from a different list and if it doesnt  fall in the guidelines, what could be done to make it? I made this for my  hubby and he just loved it!!" >From: "Emmylyn" <emmylyn@reiters.org>    >Subject: elf: Re: Its Thursday - DELURK-Day (and friday) >Date: Fri, 9  Apr 1999    Recipe by: Emmylyn (tested)    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 09,  1999,

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Nutrition

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Serving Size: 1 Serving (529g)
Recipe Makes: 4 servings

Calories: 291
Calories from Fat: 26 (9%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.7g
Cholesterol 136.9mg		42 %
Sodium 154.2mg		5 %
Potassium 680.2mg		18 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.4g
Protein 54.7g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 291

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