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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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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
- 1 1/2 cups grape tomatoes halved
- 2 medium zucchini
- 1/3 cup crumbled feta
Ingredients
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Instructions
- 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
Lemon-Thyme Chicken with Sautéed Vegetables
Amount Per Serving
Calories 343
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 3g
15%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 57mg
19%
Sodium 416mg
17%
Potassium 491mg
14%
Total Carbohydrates 19g
6%
Dietary Fiber 10g
40%
Sugars 6g
Protein 39g
78%
Vitamin A
31%
Vitamin C
74%
Calcium
6%
Iron
23%
* Percent Daily Values are based on a 2000 calorie diet.
