Creamy Lemon Butter Bavette Steak
with Parmesan Zucchini Rounds & Scallion Couscous
- Wheat
- Milk
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
¼ cup
Parmesan Cheese
½ cup
Israeli Couscous
(Contains: Wheat)
2 tablespoon
Sour Cream
1 unit
Zucchini
2 unit
Chicken Stock Concentrate
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 unit
Scallions
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
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 3 TBSP Parmesan (6 TBSP for 4 servings) with a drizzle of oil, salt, and pepper. (Be sure to measure the Parmesan.)
• Toss zucchini on a baking sheet with a 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 so they are touching but not overlapping. 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 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.
• 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 juice from half the lemon, half the lemon zest, half the scallion greens, salt, and pepper; stir to combine. TIP: If couscous seems dry, add a splash of water. For extra richness stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy lemon butter sauce on the chicken, while the zesty couscous and crispy Parmesan zucchini were big hits too.
- Ease of prep: Some found it took longer than expected, but most agreed the delicious results were worth the effort.
- Suggestions: Consider reducing the Tuscan spice for less heat, and try butterflying the chicken for more even cooking.
- Portions: Several wished for more zucchini, as the single vegetable provided was often small or insufficient for two servings.
- Texture: The crispy Parmesan-panko topping elevated the zucchini, though a few found it got soggy; some preferred thicker zucchini slices.
Reviews from our home cooks
The chicken is so tender. The lemon butter flavoring is so delicious. We really like the zucchini cooked this way. The scallion couscous is extremely tasty. We have ordered this meal more than once.
The contrast in textures between the soft couscous and crispy crunchy panko zucchini is such a delight! And the warm spices cooled and softened by the lemony butter sauce is excellent.
This was the bomb. The chicken was nice and tender, the crispy zucchini rounds were crunchy and had a great flavor from the parmesan. And I'm always a sucker for pearled couscous.
Loved the seasoning and sauce. The couscous was great also. Next time I won't add extra salt to the zucchini. The parmesan cheese had enough salt in it.
I didn't care for the zucchini rounds (a little flavorless), but the couscous was excellent. The chicken needs additional seasoning. The lemon butter sauce is amazing, though.
This was amazing. The lemon butter sauce really made the entire dish. I didn't cook the chicken on the stove though, I threw it in the oven with the zucchini for 16 minutes at 425. So much easier than dealing with splatter on the stove top.
Sauce is amazing AND amazingly simple -- huge plus. Lovely, easy zucchini side. Couscous preparation was the best couscous I've ever had. Entire meal was fabulous. I cleaned my plate, though my husband and son both thought just a bit too much of the spice mixture for them. Overall winner meal!
Great flavors. Especially love the couscous! I might try a different method on the zucchini next time (like shredding into fritters) as my family doesn't like the texture.
OMG! Best so far. Zucchini was awesome and the creamy sauce on the chicken was delectable. We raved over this dish. Must try!
This should be hall of fame. Chicken was great, sauce was great, couscous was delicious. I used all the lemon zest to make it extra tangy. Loved it
