Sauteed Zucchini with Lemon-Thyme Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This delightful springtime recipe combines the savory flavors of sautéed zucchini and lemony chicken for a tasty weeknight or weekend meal. Ingredients:
1 tablespoon lemon zest |
1 tablespoon chopped fresh thyme |
1 pound chicken cutlets |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1/2 cup water |
1/3 cup uncooked couscous |
3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces |
1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces |
1/4 cup fat-free, low-sodium chicken broth |
chopped fresh thyme, for garnish |
Directions:
1. Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.
2. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
3. Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
4. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.
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