Sautéed Zucchini with Lemon-Thyme Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound chicken cutlets 
• 0.3 cup couscous uncooked
• 0.3 cup chicken broth fat-free low-sodium
• 1 tablespoon thyme leaves fresh chopped
• 4 servings thyme leaves fresh chopped for garnish
• 1 tablespoon lemon zest 
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 0.5 cup water 
• 0.5 pound summer squash yellow halved lengthwise ( 2 medium)
• 0.8 pound zucchini halved lengthwise ( 2 medium)

Equipment

• bowl
• frying pan
• sauce pan
• cutting board

Directions

1. Place the lemon zest and thyme in a small bowl; toss.
2. Sprinkle the chicken with salt and pepper on both sides.
3. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet.
4. 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.
5. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous.
6. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
7. Saut 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.
8. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet.
9. Garnish with thyme.