Lemon-Thyme Chicken With Sauteed Vegetables

• 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

1. 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. 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. 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. 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.

lemon juice, garlic, fresh thyme, salt, freshly ground pepper, chicken breast tenders, canola oil, shallot, grape tomatoes, zucchini, feta

Taken from www.epicurious.com/recipes/member/views/lemon-thyme-chicken-with-sauteed-vegetables-52973651 (may not work)