Description
A comforting weeknight recipe featuring juicy chicken in a creamy lemon sauce paired with crispy zucchini.
Ingredients
Scale
- 4 cutlets Chicken Cutlets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Tuscan Heat Spice
- 4 tablespoons Butter
- 1 cup Sour Cream
- 1 tablespoon Chicken Stock Concentrate
- 1 juice of 1 Lemon
- 2 tablespoons Olive Oil
- 2 medium Zucchini
- 1 cup Panko Breadcrumbs
- 1 cup Mozzarella Cheese
- 1 cup Israeli Couscous
- 2 scallions Scallions
- 1 cup Greek Yogurt
- 1 cup Quinoa
- 1 medium Yellow Squash
Instructions
- Pat chicken dry and season with salt, pepper, and Tuscan Heat Spice.
- Heat one tablespoon olive oil in a skillet and sear chicken until golden and cooked through.
- Remove chicken and keep warm.
- Melt butter in the same pan and add chicken stock concentrate, sour cream, and lemon juice.
- Simmer sauce gently until smooth and slightly thickened.
- Slice zucchini in rounds, toss with olive oil, salt, and pepper.
- Mix panko and mozzarella and press over zucchini slices.
- Bake zucchini at 400°F until topping is golden and zucchini is tender.
- Cook Israeli couscous or quinoa according to package directions.
- Slice scallions and stir into couscous with a drizzle of olive oil.
- Plate couscous, top with chicken, and spoon lemon butter sauce over the top.
- Add crispy zucchini on the side and garnish with scallions.
Notes
Swap sour cream for Greek yogurt to cut fat. Use quinoa instead of Israeli couscous for a gluten-free base. Try yellow squash if zucchini is not on hand. Add a splash of white wine to the sauce for extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken, zucchini, creamy sauce, weeknight dinner, comfort food