Creamy Lemon Butter Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Lemon Butter Chicken

Creamy Lemon Butter Chicken

with Mozzarella Zucchini Rounds & 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.

Tags:
Family Friendly
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lemon

1 unit

Zucchini

1 tablespoon

Tuscan Heat Spice

10 ounce

Chicken Cutlets

½ cup

Israeli Couscous

(Contains Wheat)

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

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber5 g
Protein43 g
Cholesterol165 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Baking Sheet
Large Pan
Paper Towel
Small pot

Instructions

Prep
1

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 slice zucchini into ⅓-inch-thick rounds.

Roast Zucchini
2

Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest later), salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes.

Cook Chicken
3

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.

Make Scallion Couscous
4

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add couscous; stir until toasted, 30 seconds. Add ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Broil Zucchini and Make Sauce
5

Once zucchini is tender, remove from oven. Heat broiler to high or oven to 500 degrees. Sprinkle zucchini with panko and mozzarella. Broil or bake until browned and crispy, 2-5 minutes. (TIP: Watch carefully to avoid burning.) Heat pan used for chicken over 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. Turn off heat.

Finish and Serve
6

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 and serve.