Wednesday, March 23, 2011

Lemon Thyme Chicken with Sauteed Veggies

I was reading my April issue of Fitness magazine and came across this incredible recipe for chicken and a side of veggies. I was amazed at the fact it was so low in calories.




Lemon-Thyme Chicken with Sauteed Vegetables
Recipe adapted from Fitness Magazine

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
1 whole lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons olive oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
1 1/2 cups grape tomatoes, halved
2 medium zucchini


Directions:
1. In a ziplock bag, combine juice from 1/2 of lemon, 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 olive 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 from other half and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl.
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.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber

*** the calories are most likely less then what is listed due to the fact that the original recipe called for feta cheese and I omitted it****

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