Chicken Cutlets with Smoky Romesco Sauce
plus Couscous & Roasted Zucchini
This rich, piquant Spanish sauce of roasted red bell peppers, tomatoes, garlic, vinegar, and pepitas all blended together is simply magical, and turns everything it touches to gold! You’ll serve juicy roasted chicken cutlets on a bed of romesco sauce with sides of buttery couscous and tender roasted zucchini. Got leftover sauce? Woohoo! It’s amazing on roasted veggies and meats of all kinds. Pro tip: Swipe it on your sandwich for a next-level flavor boost that can’t be beat.
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
1 unit
Bell Pepper
1 unit
Tomato
2 clove
Garlic
1 unit
Zucchini
10 ounce
Chicken Cutlets
½ ounce
Pepitas
1 teaspoon
Smoked Paprika
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
Not included in your delivery
Salt
Pepper
10 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Quarter bell pepper lengthwise; remove stems and seeds. Halve tomato lengthwise. Peel garlic.
• Toss bell pepper and tomato on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Push veggies to one side of sheet. • Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; place garlic foil packet on empty side of sheet. • Roast on top rack for 20 minutes (you’ll add more to the sheet in Step 5).
• Meanwhile, trim and slice zucchini crosswise into ½-inch-thick rounds. • Toss zucchini on one side of a second baking sheet with a drizzle of oil, salt, and pepper. • Pat chicken* dry with paper towels and place on empty side of sheet. Drizzle with oil and season all over with salt and pepper. • Roast chicken and zucchini on middle rack until zucchini is tender and lightly browned and chicken is cooked through, 18-20 minutes. Transfer chicken to a cutting board.
• While chicken and zucchini roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Add couscous; cook, stirring, until couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes; season with salt and pepper to taste. • Keep covered off heat until ready to serve.
• Once romesco veggies have roasted 20 minutes, remove sheet from oven. Transfer garlic foil packet to a plate to cool. • Top romesco veggies on sheet with a drizzle of olive oil, panko, pepitas, and paprika; season with salt and pepper. Carefully toss to combine. • Return to top rack and roast until panko and pepitas are lightly toasted, 8-10 minutes more. Let cool for at least 5 minutes.
• Carefully transfer romesco mixture from sheet to a blender or food processor (be sure to scrape in any browned bits and liquid too!). • Remove roasted garlic from foil packet; add to blender. • Add half the vinegar, 3 TBSP water, 2 TBSP olive oil, and 1 tsp salt to blender (use all the vinegar, 6 TBSP water, 4 TBSP olive oil, and 1½ tsp salt for 4 servings). • Blend, scraping down the sides as needed, until mostly smooth, 1-2 minutes. (If sauce seems too thick, blend in another 1-2 TBSP water.) Season romesco sauce generously with salt and pepper.
• Slice chicken crosswise. • Spread as much romesco sauce as you like on one side of each plate; fan chicken over top. • Divide couscous and roasted zucchini between plates in separate sections. Serve. TIP: Refrigerate any remaining romesco sauce in an airtight container for up to 5 days.
Chicken is fully cooked when internal temperature reaches 165°.
