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Lemon Rosemary Chicken Cutlets

Lemon Rosemary Chicken Cutlets

with Parmesan Couscous and Heirloom Grape Tomatoes

20-Min Meal
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Rated 3.3 / 4out of 1943 ratings
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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.

Tags:Spicy
Allergens:WheatMilk

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Chicken Cutlets

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Lemon

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Rosemary

2 clove

Garlic

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Medium Pot
Zester
Strainer
Instructionsarrow up iconarrow up icon
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Cook Chicken
Cook Chicken
1

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).

Prep
Prep
2

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.

Add Aromatics
Add Aromatics
3

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.

Simmer Sauce
Simmer Sauce
4

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.

Cook Couscous
Cook Couscous
5

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.

Plate and Serve
Plate and Serve
6

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