Title: Rosemary Lemon Chicken with Vegetables
Categories: Lowfat, One dish, Poultry, Vegetables, Tested
Yield: 4 servings

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

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: It's 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, converted by MM_Buster v2.0l.