Sautéed Zucchini With Lemon-Thyme Chicken

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Ingredients

1 tablespoon lemon zest

1 tablespoon chopped fresh thyme

1 pound chicken cutlets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup water

1/3 cup uncooked couscous

3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces

1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces

1/4 cup fat-free, low-sodium chicken broth

Chopped fresh thyme, for garnish

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