Creamy Lemon Butter Bavette Steak
with Parmesan Zucchini Rounds & Scallion Couscous
- Wheat
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 would taste good on pretty much anything. On the side, there’s roasted zucchini topped with a crispy Parmesan topping—plus scallion-studded Israeli couscous tossed with both lemon juice and zest. When life gives you lemons, you know what to do.
Ingredients
cup
Parmesan Cheese
½ cup
Israeli Couscous
(Contains: Wheat)
2 tablespoon
Sour Cream
1 unit
Zucchini
10 ounce
Bavette Steak
2 unit
Chicken Stock Concentrate
unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
unit
Scallions
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and slice zucchini crosswise into ½-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon. • In a small bowl, combine panko and Parmesan with a drizzle of oil, salt, and pepper.
• Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Arrange zucchini in a single layer and top with panko mixture. Roast on top rack until zucchini is tender and panko is golden brown and crispy, 15-18 minutes.
• Meanwhile, pat chicken* dry with paper towels; season with remaining Tuscan Heat Spice, salt, and pepper. • 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.
Swap in steak for chicken; cook to desired doneness, 4-7 minutes per side.
• While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add couscous; stir until toasted, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice to taste. Simmer until slightly reduced, 3-4 minutes. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
• To pot with couscous, add 1 TBSP butter (2 TBSP for 4 servings), half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper; 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. Serve.
