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Lemon-Thyme Chicken With Sauteed Vegetables

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Lemon-Thyme Chicken With Sauteed Vegetables
YIELD: 4 servings

Calories (kcal): 327
Protein (g): 28
Carbohydrates (g): 16
Fat (g): 13

7 minutes preparation time
13 minutes cooking time


4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped thyme, divided
2 pinches salt
2 pinches black pepper
1 pound chicken breast tenders
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups shelled edamame
1 1/2 cups grape tomatoes, halved
2 medium zucchinis
1/3 cup crumbled feta cheese

1) In a zip-lock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2) Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; sauté 4 minutes.
3) Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2 to 3 minutes.
4) Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
5) Add remaining oil to skillet. Remove chicken from marinade and sauté 2 to 3 minutes a side or until cooked through. Serve with vegetables.

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