30 Nov Lemon-Thyme Chicken and Zucchini
Lemon-Thyme Chicken and Zucchini
1 tbsp extra virgin olive oil
2 medium boneless skinless chicken breasts
freshly ground black pepper
¾ tsp fresh thyme, divided
1 tsp lemon zest, divided (from 1 medium lemon)
1 cup sliced zucchini, yellow squash, or both
1 small garlic clove, minced
1 tsp lemon juice
In a medium skillet, heat olive oil over medium heat. Using a meat mallet or the bottom of a cup, pound chicken until ½-inch thick (optional). Sprinkle salt and pepper on each side of chicken breasts. Using ¼ tsp thyme and ½ tsp lemon zest per chicken breast, sprinkle on both sides of each. Grill in pan 3-5 minutes on each side, until cooked through, keeping in mind that thicker chicken will require more time. Remove to a plate.
Add zucchini to skillet and sprinkle with a pinch of salt, pepper, and remaining ¼ tsp of thyme. Add garlic. Toss and grill for 3-4 minutes, tossing occasionally, until softened. (Zucchini will take longer than yellow squash.) When done, pour lemon juice over the top (cue the sizzle), give it a quick toss, and plate alongside the chicken. Serve immediately.
Yield: 2 servings , Per 1 serving :
Calories: 197, Total Fat: 7g, Carbohydrates: 3.5g, Sugar: 2.5g, Protein: 23g