Brought to you by the kitchen at Hello Fresh, this recipe is one of few I feel I should share. Most of their meals are unimpressive to me but this one makes the cut! 660 calories per serving, and this makes 2 servings if you make it exactly like this recipe.
Ingredients:
- 2 Scallions
- 1 Lemon
- 1 Zucchini
- 1 tbsp Tuscan Heat Spice
- 10 ounce Chicken Cutlets
- ½ cup Israeli Couscous
- ¼ cup Panko Breadcrumbs
- ½ cup Mozzarella Cheese
-1 tbsp Chicken Stock Concentrate
-2 tbsp Sour Cream
- 2 tsp Olive Oil
- 1 tbsp Vegetable Oil
- 2 tbsp Butter
- Salt
- Pepper
Cooking:
1. Adjust rack to top position and preheat oven to 425° and thinly slice scallions, separating whites from greens.
2. Zest and halve lemon and trim and slice zucchini into ⅓-inch-thick rounds
3. Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Tuscan Heat Spice, salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes.
4. Meanwhile, pat chicken dry with paper towels; season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large 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
5. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add couscous; stir until toasted, 30 seconds. Add ¾ cup water and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
6. Once zucchini is tender, remove from oven & heat broiler to high or oven to 500°
7. Sprinkle zucchini with panko and mozzarella.
8. Broil or bake until browned and crispy, 2-5 minutes.
9. Heat pan over medium heat. Add stock concentrate, ¼ cup water, and lemon juice to taste. Simmer until slightly reduced, 1-2 minutes. Stir in sour cream, 1 TBSP butter. Season with salt and pepper. Turn off heat.
10. Add 1 TBSP butter, half the lemon zest, juice from half the lemon, half the scallion greens, salt, and pepper to pot with couscous; stir to combine.
11. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.
12. Enjoy!
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