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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon-thyme chicken with sautéed vegetables. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Lemon-thyme Chicken With Sautéed Vegetables is something that I’ve loved my whole life. They’re fine and they look fantastic.

Add chicken tenders, seal the bag, and gently turn to coat. Transfer skillet to oven along with vegetables and roast until chicken is cooked. 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.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Get 4 tbsp Lemon juice
  2. Take 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. Prepare 1 lb Chicken breast tenders
  7. Prepare 4 tsp Canola oil or olive oil
  8. Make ready 1 medium Shallot sliced
  9. Get 1 1/2 cup Grape tomatoes
  10. Prepare 2 medium Zucchini
  11. Prepare 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. In a small bowl, combine flour, salt and pepper.

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. In a small bowl, combine flour, salt and pepper. 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.

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