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| Lemon Herb Sauteed Chicken |
This is a standby favorite of ours during the summer months. It's quick, easy and healthy. Really, what more can you ask? Oh yeah, it tastes great.
2 Chicken Breasts (preferably organic)
1 lemon
1 Tbsp real butter (or coconut oil)
1 Tbsp fresh herbs (any mixture you like - I usually use rosemary, thyme, sage & basil)
Fresh pepper
Real salt
Yellow squash, sliced into disks
Green beans, fresh
Pasta of choice, we use linguine
*If your chicken breasts are thick, pound them out a little with a meat pounder. They cook faster and are more tender to boot.
Cook the pasta in a medium saucepan until tender.
Sprinkle the chicken breasts with salt and saute in a cast-iron or non-stick skillet with butter. Squeeze 1/2 of the lemon over the breasts when they are about half way done. Sprinkle some herbs over the chicken.
Cook the squash and green beans in a non-stick skillet with a dab of butter until tender.
To serve, plate the pasta with the chicken on top and sprinkle the vegetables around. Squeeze the other 1/2 lemon over the plates and sprinkle with the rest of the herbs. Serve immediately and enjoy!
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