Lemon-Thyme Chicken with Sautéed Veggies

Makes: 4 servings
Prep Time: 5 min
Cook Time: 15 min
Got a little extra time? Let the chicken marinade for 30 min so that it fully absorbs the flavors!

•  4 tablespoons lemon juice 
• 1 tablespoon chopped garlic; DIVIDE (part will go on chicken, the rest will go on veggies) 
• 1 tablespoon chopped fresh thyme; DIVIDE 
• Salt 
• Fresh ground pepper 
• 1lb chicken breast tenders, lightly pounded 
• 4 teaspoons canola oil (I used EVOO) 
• 1 medium shallot 
• 1 1/2 cups frozen shelled edamame, thawed 
• 1 1/2 cups grape tomatoes, halved 2 medium zucchini
•  1/3 cup feta

*i also added yellow squash

In a ziplock bag, combine 3 tbsp lemon juice, 2 tsp garlic & 2 tsp thyme; season to taste with salt & pepper. Add chicken tenders, seal bag & gently turn to coat. Set aside.

Heat 2 tsp canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame & tomatoes. sauté 4 minutes.

Use veggie peeler to slice zucchini into long ribbons. Add zucchini & remaining lemon juice & thyme to veggies in skillet; sauté 2-3 minutes.

Transfer to a serving bowl, stir in feta & season with salt & black pepper to taste. Add remaining oil to skillet. Remove chicken from marinade & Sauté 2-3 minutes a side or until cooked through. Serve with veggies

 Nutrition Facts 327 calories 28 g protein 16 g carbs 13 g fat 5 g fiber