1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1 large zucchini, quartered lengthwise and cut into 2-inch slices (about 8 ounces)
4 lemon wedges
Thyme sprigs (optional)
How to Make It
Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.
Preheat oven to 350°.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.