Ingredients

4 tbsp. lemon juice

1 tbsp. chopped garlic, divided

1 tbsp. chopped fresh thyme, divided

Salt

Freshly ground pepper

1 lb Chicken breast tenders, lightly pounded

4 tsp canola oil

1 medium shallot, sliced

1 1/2 cup frozen shelled edamame, thawed

1 1/2 cups grape tomatoes, halved

2 medium zucchini

1/3 C crumbled feta

Preparation

  1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
  2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
  3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
  4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.