w/ Lemon-thyme chicken
Great nutrition Meal!
- mix in a small bowl: 1 tbsp lemon zest and thyme and toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon and thyme mixture evenly onto one side of the cutlet. Heat the olice oil in a skillet over medium high heat; cook the chicken, herb side down turning after 2 min. when chicken is golden and cooked, transfer to cutting board.
- Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 min. Fluff with a fork. Cover with couscous and keep warm.
- saute the zucchini and squash in skillet used for the chicken over med heat, stirring frequently, until golden and tender (about 4 min). stir in the remaining lemon and thyme mixture, chicken broth and couscous.
- spoon the couscous mixture evenly among 4 plates; top with chicken cutlet. Garnish with thyme.
18 oz boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp spices ground black pepper
1 tbsp extra virgin olive oil
0.5 (8 fl oz) water
1/3 cup whole wheat couscous
2 medium squash, summer, zucchini, includes skin
2 medium squash, summer, all varieties
0.25 serving chicken 33% less sodium broth rtsb