Publix Lemon Thyme Chicken with
Sautéed Squash Ribbons
Total time: 30
minutes Servings: 4
Ingredients
½ tsp. kosher salt
¼ tsp. Pepper
1 TBS canola oil
2 BS lemon juice
¾ cup white wine
1 (14-oz) can reduced sodium chicken
broth
8-10 whole sprigs fresh oregano
1 TBS cornstarch
2 TBS water
Steps
1.
Preheat
large sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper
(wash hands). Place oil in pan and then add chicken; cook 2-3 minutes on each side
or until lightly browned.
2.
Stir
in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8-10
minutes, turning chicken occasionally, or until 165 degrees F. Remove chicken,
thyme, ad oregano from pan.
3.
Combine
cornstarch and water until smooth; pour into pan and bring to a boil. Cook and
stir 2-3 minutes or until thickened. Slice chicken, top with sauce, and serve.
Calories (per ¼ recipe) 300cal; FAT 3g CHO 110mg; SODIUM
140mg; CARB 4g; FIBER 1g; PROTINE 1g; VITA A 15%; VITA C 6%; CALC 2%; IRON 8%
Sautéed Squash Ribbons
Ingredients
2-3 medium
yellow squash
½ tsp. minced
garlic
1 TBS butter
1/2 tsp. kosher
salt
1/8 tsp. pepper
Steps
1.
Cut zucchini and squash thinly, using vegetable
peeler, down length of squash until reaching seeds. Rotate squash and continue
cutting ribbons until only seeds remain.
2.
Preheat
large sauté pan on medium-high 2-3 minutes. Place butter in pan and then add
garlic; cook and stir 2-3 minutes or until softened.
3.
Add squash
ribbons, salt, and pepper; cook and stir 3-4 minutes or just until tender.
Serve
Below is the link to the recipe found at Publix. Enjoy!
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