Sautéed Zucchini with Lemon-Thyme Chicken

I'm still in Chicago. The city is beautiful and the weather has been perfect for us. Yesterday we went to the lake and walked around. We also ate at a popular burger bar. I ordered a salmon burger that tasted amazing! Today we'll be going downtown to check out more of the city. I'm very excited!!

Sautéed Zucchini with Lemon-Thyme Chicken


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
2 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
2 medium yellow summer squash , halved lengthwise and cut crosswise into 1/2-inch pieces
Chopped fresh thyme, for garnish
Directions:
1. Place the lemon zest and thyme in a small bowl; toss. 


2. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. 


3. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.


4. Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture.


5. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme. Serve on rice or couscous. 


Adapted from Health.com.