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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon-thyme chicken with sautéed vegetables. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Lemon-thyme Chicken With Sautéed Vegetables is something which I have loved my entire life. They’re fine and they look fantastic.

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. Heat oil in a large oven-proof skillet on medium-high.

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

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

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. Heat oil in a large oven-proof skillet on medium-high. Sprinkle remaining flour mixture over both sides of chicken. In a large nonstick skillet, heat oil over medium heat.

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.

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. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and.

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