Lemon-thyme Chicken With Sautéed Vegetables
Lemon-thyme Chicken With Sautéed Vegetables

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lemon-thyme chicken with sautéed vegetables. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Lemon-thyme Chicken With Sautéed Vegetables is something that I’ve loved my whole life. They’re fine and they look wonderful.

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper. Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper.

To begin with this particular recipe, we have to prepare a few components. You can have lemon-thyme chicken with sautéed vegetables using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lemon-thyme Chicken With Sautéed Vegetables:
  1. Make ready 4 tbsp Lemon juice
  2. Take 1 tbsp Chopped garlic
  3. Take 1 tbsp Chopped thyme
  4. Make ready 1 as needed Salt
  5. Prepare 1 as needed Freshly ground black pepper
  6. Prepare 1 lb Chicken breast tenders
  7. Get 4 tsp Canola oil or olive oil
  8. Take 1 medium Shallot sliced
  9. Prepare 1 1/2 cup Grape tomatoes
  10. Prepare 2 medium Zucchini
  11. Take 1/3 cup Crumbled feta

This delightful springtime recipe combines the savory flavors of sautéed zucchini and lemony chicken for a tasty weeknight or weekend meal. Use whole-wheat Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion.

Steps to make Lemon-thyme Chicken With Sautéed Vegetables:
  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, and tomatoes; sauté 4 minutes.
  3. Slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2-3 minutes. Transfer to bowl, stir in feta, and season with salt and black pepper to taste.
  4. Add remaining oil to skillet. Remove chicken from marinade and sauté 2-3 minutes a side or until cooked through. Serve with vegetables.

Sprinkle the chicken with salt and pepper on both sides. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Recipe: Lemon Thyme Chicken Thighs. by Nick Evans. There needs to be a revolution in the poultry world.

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