HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Rosemary Chicken Cutlets
Lemon Rosemary Chicken Cutlets

Lemon Rosemary Chicken Cutlets

with Parmesan Couscous and Heirloom Grape Tomatoes

20-Min Meal
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A quicker chicken dinner? Check! We’ve got you covered. These cutlets are ready and on the table in just about 20 minutes, yet they’re as sophisticated as something you’d find at your favorite bistro. All this light, summery recipe takes is a little sautéing action for the meat and heirloom grape tomatoes, plus a quick boil for the herbed couscous.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Chicken Cutlets

½ cup

Israeli Couscous


1 unit


4 ounce

Heirloom Grape Tomatoes

¼ ounce


2 clove


1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1925 kJ
Calories460 kcal
Fat19 g
Saturated Fat9 g
Carbohydrate39 g
Sugar4 g
Dietary Fiber5 g
Protein34 g
Cholesterol135 mg
Sodium290 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.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Medium Pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Pat chicken dry with a paper towel. Heat a large drizzle olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and season all over with salt and pepper. Cook until browned on bottom, 3-4 minutes (don’t flip just yet).


While chicken cooks, pick 2 tsp rosemary leaves from stems and chop (save a sprig for the couscous). Mince or grate garlic. Bring 2 cups salted water to a boil in a medium pot over medium heat. Zest lemon, then cut into half; cut one half into wedges. Halve tomatoes.


Once chicken is browned on bottom, flip and cook on other side for about 1 minute, then add chopped rosemary, garlic, and a pinch of chili flakes (use more to taste). Cook until fragrant and chicken is browned, about 1 minute more.


Stir tomatoes, juice from lemon half, and ⅓ cup water into pan with chicken. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 TBSP butter.


Meanwhile, once water is boiling, add a sprig of rosemary and couscous to pot. Cook until tender, 7-8 minutes. Drain, remove rosemary, and return to pot. Stir in Parmesan and lemon zest. Season with salt and pepper.


Divide couscous between bowls or plates, then arrange chicken on top. Drizzle with sauce from pan. Serve with lemon wedges on the side.