Description
A modern twist on classic comfort food, featuring tender chicken cutlets in a creamy lemon sauce paired with perfectly baked zucchini.
Ingredients
Scale
- 4 cutlets Chicken Cutlets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Tuscan Heat Spice
- 4 tablespoons Butter
- 1 cup Sour Cream
- 1 tablespoon Chicken Stock Concentrate
- Juice of 1 Lemon
- 2 tablespoons Olive Oil
- 2 medium Zucchini
- 1 cup Panko Breadcrumbs
- 1 cup Mozzarella Cheese
- 1 cup Israeli Couscous
- 2 scallions Scallions
- 1 cup Greek Yogurt
- 1 cup Quinoa
- 1 medium Yellow Squash
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken cutlets with salt, pepper, and Tuscan Heat Spice.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet.
- Cook the chicken cutlets in the skillet for 4-5 minutes per side until golden brown.
- Remove the chicken and set aside on a plate.
- Melt 4 tablespoons of butter in the same skillet.
- Whisk in the sour cream, chicken stock concentrate, lemon juice, salt, and pepper.
- Bring the sauce to a gentle simmer.
- Add the chicken back into the skillet, coating it with the sauce.
- Slice the zucchini into thin rings.
- Place the zucchini on a baking sheet.
- Top with panko breadcrumbs and mozzarella cheese.
- Drizzle with olive oil and season with salt and pepper.
- Bake the zucchini in the preheated oven for 15-20 minutes until crispy and golden.
- Prepare the Israeli couscous according to package instructions.
- Serve the creamy lemon butter chicken with the zucchini on the side, garnishing with scallions.
Notes
For a healthier option, Greek yogurt can replace sour cream and you can use gluten-free breadcrumbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg