Sautéed Zucchini with Lemon-Thyme Chicken

Ingredients

• 1 tablespoonlemon zest
• 1 tablespoonchopped fresh thyme
• 1 poundchicken cutlets
• 1/4 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 1 tablespoonolive oil
• 1/2 cupwater
• 1/3 cupuncooked couscous
• 3/4 poundzucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
• 1/2 poundyellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
• 1/4 cupfat-free, low-sodium chicken broth
• Chopped 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 the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.

2. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.

3. Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.

4. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.