Lemon-Thyme Chicken with Sauteed Vegetables Makes: 4 servings Prep time: 5 minutes Cook time: 15 minutes Ingredients: 4 tablespoons lemon juice 1 tablespoon chopped garlic, divided 1 tablespoon chopped fresh thyme, divided Salt Freshly ground black pepper 1 pound chicken breast tenders, lightly pounded 4 teaspoons canola oil 1 medium shallot, sliced 1 1/2 cups frozen shelled edamame, thawed 11/2 cups grape tomatoes, halved 2 medium zucchini 1/3 cup crumbled feta Directions: 1. In a ziplock 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; saute 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; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste. 4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables. Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber
Posted on: Wed, 26 Jun 2013 00:15:07 +0000
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