Creamy Lemon Butter Chicken
with Parmesan Broccoli & Scallion Couscous
- Milk
- 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
unit
Zucchini
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 tablespoon
Tuscan Heat Spice
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
Cut broccoli into bite-size pieces if necessary. (Save zucchini for another use.)
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.
Swap in broccoli for zucchini; roast until browned and tender, 15-20 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.
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 (⅓ 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.
