Karl's vote: "This is awesome, but could use a little more salt." Now, just so you're aware, he says that about most things I make, but I kinda think he grew up licking a salt cube. When I first met him, he was eating Ramen Noodles out of his coffee cup for breakfast. And I still loved him right on up.
Anyway... Here it is and it took 15 minutes total!! Yesssssssss!
Sauteed Zucchini with Lemon-Thyme Chicken
Makes 4 servings
(Found in Health Magazine - Sept 2010 issue)
1 TBS lemon zest (I used two lemon's rinds - what can I say, I looove lemon)
1 TBS chopped fresh thyme (stained my cutting board by the way...boo hiss)
1 pound chicken cutlets (I bought a packet of three chicken breasts)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 TBS olive oil
1/3 cup uncooked couscous (I bought the Near East boxes)
3/4 pound zucchini (about 2 medium)
1/2 pound yellow summer squash (about 2 medium)
1/4 cup fat-free, low-sodium chicken broth
I packet of mushrooms (I added this to the recipe)
Chopped fresh thyme, for garnish
1. Place lemon zest and thyme in small bowl
2. Sprinkle chicken with salt and pepper on both sides
3. Sprinkle half of the lemon-and-thyme mixture evenly onto one side of each cutlet.
4. Heat the olive oil in large pan and cook chicken - once cooked, transfer out
5. Cook couscous (I followed box instructions)
6. Saute the zucchini and squash (in same skillet chicken came from) - I also added mushrooms since they're such fun...guys...fungi... Get it?
7. Stir in remaining lemon-and-thyme mixture (I added fresh basil to the mix and it smelled really good), chicken broth, and couscous.
8. Spoon the couscous on plate and top with chicken, garnish with thyme!
My added goodness to recipe:
packet of sliced mushrooms
packet of fresh organic basil
Some more pics below