Try this Lemon-Thyme Chicken with Sauteed Vegetables recipe, or contribute your own.Suggest a better description
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, edamame, and tomatoes; saute 4 minutes.
3. 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.
4. 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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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 182 (52%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 83.7mg||26 %|
|Sodium 227.3mg||8 %|
|Potassium 898.1mg||24 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 8.1g|
|Protein 32g||46 %|
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Calories per serving: 353
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