Sautéed Zucchini with Lemon-Thyme Chicken

This delightful springtime recipe combines the savory flavors of sautéed zucchini and lemony chicken for a tasty weeknight or weekend meal.
Yield: Makes 4 servings (serving size: 1 chicken cutlet and 1 cup zucchini-and-couscous mixture)
Ingredients: 1 tablespoon lemon zest1 tablespoon chopped fresh thyme1 pound chicken cutlets1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1/2 cup water1/3 cup uncooked couscous3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/4 cup fat-free, low-sodium chicken brothChopped fresh thyme, for garnish
Preparation:
1. Place the lemon zest and thyme in a small bowl; toss. 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. Heat the olive oil in a large nonstick skillet over medium-high heat; cook …
Yield: Makes 4 servings (serving size: 1 chicken cutlet and 1 cup zucchini-and-couscous mixture)
Ingredients: 1 tablespoon lemon zest1 tablespoon chopped fresh thyme1 pound chicken cutlets1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1/2 cup water1/3 cup uncooked couscous3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/4 cup fat-free, low-sodium chicken brothChopped fresh thyme, for garnish
Preparation:
1. Place the lemon zest and thyme in a small bowl; toss. 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. Heat the olive oil in a large nonstick skillet over medium-high heat; cook …