30 Nov Lemon-Thyme Chicken and Zucchini


Lemon-Thyme Chicken and Zucchini

Calories: 197

Fat: 7g

Carbs: 3.5g

Protein: 23g



1 tbsp extra virgin olive oil

2 medium boneless skinless chicken breasts

Kosher salt

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.

Nutrition Information:

Yield: 2 servings , Per 1 serving :

Calories: 197, Total Fat: 7g, Carbohydrates: 3.5g, Sugar: 2.5g, Protein: 23g




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