Try this Lemon-Thyme Chicken with Sauteed Vegetables recipe, or contribute your own.
Suggest a better description1. 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 | ||
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Calories: 353 | ||
Calories from Fat: 182 (52%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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