Lemon-thyme Chicken With Sautéed Vegetables
Lemon-thyme Chicken With Sautéed Vegetables

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon-thyme chicken with sautéed vegetables. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pepper And Lemon Mixed With Chicken Make For A Delicious Combination. Easy Chicken Recipe Made With Lemon & Pepper Seasoning. Add chicken tenders, seal the bag, and gently turn to coat. Pat chicken breasts dry with a paper towel and drizzle with half of lemon juice, then sprinkle with thyme and ½ tsp each salt and pepper.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Lemon-thyme Chicken With Sautéed Vegetables is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook lemon-thyme chicken with sautéed vegetables using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lemon-thyme Chicken With Sautéed Vegetables:
  1. Prepare 4 tbsp Lemon juice
  2. Get 1 tbsp Chopped garlic
  3. Prepare 1 tbsp Chopped thyme
  4. Take 1 as needed Salt
  5. Get 1 as needed Freshly ground black pepper
  6. Get 1 lb Chicken breast tenders
  7. Prepare 4 tsp Canola oil or olive oil
  8. Prepare 1 medium Shallot sliced
  9. Take 1 1/2 cup Grape tomatoes
  10. Make ready 2 medium Zucchini
  11. Make ready 1/3 cup Crumbled feta

Sprinkle remaining flour mixture over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. In the same pan, melt butter over medium-high heat. Rinse the chicken and pat it dry.

Instructions to make Lemon-thyme Chicken With Sautéed Vegetables:
  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, and tomatoes; sauté 4 minutes.
  3. Slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2-3 minutes. Transfer to bowl, stir in feta, and season with salt and black pepper to taste.
  4. Add remaining oil to skillet. Remove chicken from marinade and sauté 2-3 minutes a side or until cooked through. Serve with vegetables.

In the same pan, melt butter over medium-high heat. Rinse the chicken and pat it dry. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and. Spray olive oil to cover the surface of the skillet. Let the chicken cook until it gets a mild brown color.

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