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Creamy Lemon Butter Chicken with Crispy Zucchini Delight

Creamy Lemon Butter Chicken with Crispy Zucchini Delight

Creamy Lemon Butter Chicken with Crispy Zucchini Delight is a quick and easy family favorite packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Cutlets Lean protein for a satisfying meal
  • 1 teaspoon Salt Essential for enhancing flavors
  • 1 teaspoon Pepper Adds a mild heat
  • 1 tablespoon Tuscan Heat Spice Fragrant blend of herbs
  • 2 tablespoons Butter Richness in the sauce
For the Sauce
  • 1 cup Sour Cream Consider Greek yogurt for a healthy swap
  • 2 tablespoons Lemon Juice Infuses the sauce with brightness
  • 1 tablespoon Chicken Stock Concentrate Adds depth to the flavor
For the Zucchini Rounds
  • 2 medium Zucchini Low-calorie vegetable; substitute with yellow squash if desired
  • 2 tablespoons Olive Oil Adds healthy fats
  • 1 cup Panko Breadcrumbs Delivers an irresistible crispy topping
  • 1 cup Mozzarella Cheese Melts beautifully
For the Couscous
  • 1 cup Israeli Couscous Hearty base that soaks up the sauce
  • 2 scallions Scallions Adds fresh onion flavor

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • small pot

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) to prepare for roasting the zucchini.
  2. In a bowl, toss thick zucchini slices with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes.
  3. Season the chicken cutlets with salt, pepper, and Tuscan Heat Spice. Heat a skillet with olive oil and sear the chicken for 3-5 minutes on each side until cooked through.
  4. Sauté the white parts of the scallions in olive oil until fragrant. Add Israeli couscous and toast for a minute, then add water, cover, and cook for 6-8 minutes.
  5. Once zucchini is roasted, sprinkle with panko and mozzarella cheese. Broil for 2-3 minutes until cheese is melted and bubbly.
  6. Combine chicken stock concentrate, a splash of water, lemon juice, sour cream, and butter in the skillet. Stir until slightly thickened.
  7. Fluff couscous and mix in green scallions. Serve chicken with crispy zucchini and drizzle creamy lemon sauce over the chicken.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Keep a close eye on zucchini while broiling to prevent burning; ensure chicken reaches 165°F for safety.

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