Sautéed Zucchini with Lemon-Thyme Chicken
This delightful springtime recipe combines the savory flavors of sautéed zucchini and lemony chicken for a tasty weeknight or weekend meal. Yield: Makes 4 servings (serving size: 1 chicken cutlet and 1 cup zucchini-and-couscous mixture) Ingredients : 1 tablespoon lemon zest 1 tablespoon chopped fresh thyme 1 pound chicken cutlets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1/2 cup water 1/3 cup uncooked couscous 3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces 1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces 1/4 cup fat-free, low-sodium chicken broth Chopped fresh thyme, for garnish Preparation: 1. Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cu
