Fit and Healthy Recipes

Lemon Thyme Chicken w/ Sauteed Vegetables

What you'll need:

4 tablespoons lemon juice

1 tablespoon chopped garlic, divided

1 tablespoon chopped fresh thyme, divided

1 pound chicken breast tenders, lightly pounded

4 teaspoons canola oil

1 medium shallot, sliced

1 1/2 cups frozen shelled edamame, thawed

11/2 cups grape tomatoes, halved

2 medium zucchini

1/3 cup crumbled feta

For the chicken:

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.

(After vegetables) Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

For veggies:

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.

Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.

Under 350 calories.