Description
This Creamy Lemon Butter Chicken features vibrant Mediterranean flavors and a rich, tangy sauce, paired with crispy zucchini and fluffy couscous for a delightful dinner.
Ingredients
For the Chicken:
4 chicken cutlets
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Tuscan Heat Spice
For the Sauce:
4 tablespoons butter
1 cup sour cream
1 tablespoon chicken stock concentrate
Juice of 1 lemon
2 tablespoons olive oil
For the Zucchini:
2 medium zucchini
1 cup panko breadcrumbs
1 cup mozzarella cheese
For the Couscous:
1 cup Israeli couscous
2 scallions
Optional Substitutions:
1 cup Greek yogurt (in place of sour cream)
1 cup quinoa (instead of couscous)
1 medium yellow squash (instead of zucchini)
Instructions
1. Preheat the oven to 425°F (220°C).
2. Toss the sliced zucchini rounds with olive oil, Tuscan Heat Spice, salt, and pepper. Spread them out on a baking sheet and roast for about 15 minutes, or until tender and slightly caramelized.
3. Season chicken cutlets with salt, pepper, and the remaining Tuscan Heat Spice. Heat a skillet over medium-high heat, add the chicken and cook for 3-5 minutes per side, until browned. Transfer to a plate when done.
4. In a small pot, sauté the white parts of the scallions until fragrant. Add Israeli couscous and toast briefly. Pour in water and cover, cooking for 6-8 minutes until tender.
5. Toss the zucchini with panko breadcrumbs and mozzarella. Broil for a couple of minutes until golden and bubbly.
6. Prepare the sauce by combining chicken stock concentrate, water, lemon juice, sour cream, and butter in the same pan used for the chicken. Stir until smooth and heated through.
7. Combine the cooked couscous with the green scallions and remaining lemon zest. Serve alongside the chicken and crispy zucchini, drizzling sauce over the chicken.
Notes
Optional: Garnish with fresh parsley for an extra touch of color and flavor! You can substitute sour cream with Greek yogurt or use quinoa instead of couscous for dietary preferences.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg