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.
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Heirloom Grape Tomatoes
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.