Creamy Lemon Butter Chicken
with Mozzarella Zucchini Rounds and Scallion Couscous
Lemon is our go-to ingredient for brightening up any meal, and this dish is positively bursting with citrusy goodness! Seared chicken is drizzled with a creamy, lemon-spiked pan sauce that’d taste good on pretty much anything. On the side, there’s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest. When life gives you lemons, you know what to do.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lemon
1 unit
Zucchini
1 tablespoon
Tuscan Heat Spice
½ cup
Israeli Couscous
(Contains Wheat)
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon (halve both lemons for 4 servings). Trim and cut zucchini into ⅓-inch-thick rounds.
Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice, salt, and pepper. Roast on top rack until golden brown and tender, about 15 minutes.
Meanwhile, pat chicken dry with paper towels; season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. Wipe out pan.
Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add scallion whites; cook until softened, about 1 minute. Add couscous; stir until toasted, about 30 seconds. Add ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Cover and bring mixture to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Turn off heat; keep covered until ready to serve.
Once zucchini is tender, remove from oven and preheat broiler to high. Sprinkle zucchini with panko and mozzarella. Broil on top rack until browned and crispy, 2-5 minutes. (TIP: Watch carefully for any burning.) Return pan used for chicken to medium heat. Add stock concentrate, ¼ cup water (⅓ cup for 4 servings), and lemon juice to taste. Simmer until slightly reduced, 1-2 minutes. Stir in sour cream, 1 TBSP butter (2 TBSP for 4), and any resting juices from chicken. Season with salt and pepper.
Add 1 TBSP butter (2 TBSP for 4 servings), half the lemon zest, juice from half the lemon (whole lemon for 4), half the scallion greens, salt, and pepper to pot with couscous; stir to combine. (TIP: If couscous seems dry, add a splash of water.) Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest.
