Lemon Thyme Chicken with Sauteed Vegetables | Toned & Fit

Lemon-Thyme Chicken with Sauteed Vegetables


  • 4 tablespoons Fresh Lemon Juice
  • 1 tablespoon Garlic, Chopped
  • 1 tablespoon Fresh Thyme, Chopped
  • Pinch of Pink Himalayan Salt
  • Freshly Ground Black Pepper
  • 1 pound Chicken Breast Tenders, Lightly Pounded
  • 4 teaspoons Virgin Olive Oil
  • 1 medium Shallot, Sliced
  • 1 1/2 cups Frozen Shelled Edamame, Thawed
  • 1 1/2 cups Grape Tomatoes, Halved
  • 2 medium Zucchini
  • 1/3 cup Low-Fat Crumbled Feta


  • In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute for 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 2-3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
  • Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

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