Lemon-Thyme Chicken with Sauteed Zucchini
Of course the first thing I do is look at ingredients, Do I have them? Any allergens? And what can I do to change that? Depending on the answers, determines whether I deter from the recipe and adapt it to suite our tastes.
Even with the changes I made.. This dish was fabulous!! So I just had to share!
3 largechicken breasts, (filet for 6 pieces) & tenderize
1/4 tspfresh ground sea salt
1/4 tspfresh ground black pepper
1 largelemon zest, grated
1 1/2 Tbspthyme, dried
1 Tbspextra virgin olive oil
·juice of one lemon
3 mediumzucchini, julienned
How to Make Lemon-Thyme Chicken with Sauteed Zucchini
- Prepare chicken. Remove excess fat, filet, and tenderize with a meat tenderizer.
- Place the lemon zest and thyme in a small bowl and toss to mix well.
- Heat the oil in a large non-stick skillet over medium-high heat. Cook the chicken, herb side down about 4 minutes. While cooking, sprinkle the remaining lemon-thyme mixture over other side of chicken. Turn and pour half the fresh juice from lemon over chicken & finish cooking until chicken is golden & cooked through. About 4 minutes.