Lemony Chicken and Sugar Snap Peas
Parmesan and Garlic Zucchini Rounds
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 Tbsp fresh lemon juice
- 2 (8-oz) pkg sugar snap peas
- 1 Tbsp chopped fresh thyme
- 3 Tbsp butter
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet.
- Add garlic to hot skillet; cook 30 seconds. Add wine and lemon juice; cook 3 minutes, scraping skillet to loosen browned bits. Stir in peas and thyme; cook 2 to 3 minutes or until peas are crisp-tender.
- Remove from heat; stir in butter until melted. Return chicken to skillet, and spoon sauce over chicken.
Side Dish Ingredients
- 2 (16-oz) pkg sliced zucchini
- 2 Tbsp olive oil
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp pepper
- ½ cup finely shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 475°F. Toss together zucchini, oil, garlic, salt, thyme, and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until browned and tender. Stir and sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
324
|
95
|
419
|
Low Carb Meal Plan
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