Sautéed Zucchini with Lemon-Thyme Chicken


  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh thyme
  • 1 pound chicken cutlets
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup water
  • + 4 more ingredients
    • 1/3 cup uncooked couscous
    • ¾ pound zucchini (about 2 medium), halved lengthwise and cut crosswise into ½-inch pieces
    • ¼ cup fat-free, low-sodium chicken broth
    • Chopped fresh thyme, for garnish

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 dow...

View full recipe at SpringPad


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