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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lemon-thyme chicken with sautéed vegetables. One of my favorites food recipes. This time, 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. Transfer skillet to oven along with vegetables and roast until chicken is cooked.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Lemon-thyme Chicken With Sautéed Vegetables is something which I’ve loved my entire life.

To begin with this recipe, we must first 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. Take 4 tbsp Lemon juice
  2. Make ready 1 tbsp Chopped garlic
  3. Take 1 tbsp Chopped thyme
  4. Make ready 1 as needed Salt
  5. Take 1 as needed Freshly ground black pepper
  6. Make ready 1 lb Chicken breast tenders
  7. Get 4 tsp Canola oil or olive oil
  8. Make ready 1 medium Shallot sliced
  9. Make ready 1 1/2 cup Grape tomatoes
  10. Take 2 medium Zucchini
  11. Take 1/3 cup Crumbled feta

Rub chicken with olive oil on both sides, season on both sides with salt, pepper, paprika and garlic powder. Place chicken in hot oil and reduce heat to medium high. Wash and cut the vegetables - broccoli, red bell pepper, carrots, onion, and garlic. 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.

Wash and cut the vegetables - broccoli, red bell pepper, carrots, onion, and garlic. 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. In a small bowl, combine flour, salt and pepper. Sprinkle remaining flour mixture over both sides of chicken.

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