Rosemary Lemon Chicken with Vegetables

1. In a medium pot, bring 8 cups of water to a boil. 2. Add potatoes, carrots and green beans and cook for 5 minutes; drain and set aside. 3. Heat olive oil in a medium skillet. Cut chicken breasts in half. Cook chicken breasts over medium heat for 5 minutes each side, or until no longer pink in the center. 4. Add potatoes, carrots, green beans and all remaining ingredients to skillet, except 2 tablespoons lemon juice. 5. Cook over low heat for 5 minutes more or until chicken is fully cooked. Add remaining lemon juice to taste and serve. 6. Note: based on a recipe from Champions for Change.