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Shrimp Tempura Bowls

Shrimp Tempura Bowls

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with Sesame-Roasted Broccoli & Quick Pickles

Yield: 2 Servings

Crispy tempura shrimp drizzled with Sriracha-spiced sauce, sesame-flecked broccoli, and quick-pickled cucumbers on topof steamy rice.
Prep: 10 min, Cook: 45 min

  • 1mini cucumber
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS sesame seeds
  • 5tsp white wine vinegar
  • 2scallions
  • 1oz apricot jam
  • 1tsp sriracha
  • ½cup white rice
  • 8oz broccoli florets
  • 10oz shrimp
  • 6oz tempura batter mix
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil plus more for frying
  • 2TBS butter

Pickle cucumber & prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and halve cucumber lengthwise, thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar, and a pinch of salt. Set it aside.

Trim and thinly slice scallions, separating whites from greens.

Make sauce & cook rice:

In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water, and a pinch of salt.

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook, stirring, until softened, 1 minute.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

While rice cooks, cut broccoli florets into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.

Roast on top rack until golden-brown and crispy, 15-20 minutes.

Carefully toss with half the scallion greens.

Mix batter & coat shrimp:

Meanwhile, rinse shrimp under cold water, pat very dry with paper towels. Season with salt.

In a large bowl, combine tempura mix, remaining garlic powder, 1⁄3 cup cold water, and ½ tsp salt.

Tip: If needed, add more water 1 TBS at a time until it reaches a pancake batter-like consistency.

Stir shrimp into batter until fully coated.

Cook shrimp:

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden-brown and cooked through, 2- to 3-minutes on the first side and 1- to 2-minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce, sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Butter-Basted Chicken

Butter-Basted Chicken

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with Candied Bacon Brussels Sprouts & Roasted Potatoes

Yield: 2

Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The “candied” here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds.
Prep: 10 Cook: 50

  • 2scallions
  • 4oz bacon
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 2TBS brown sugar
  • 10oz chicken cutlets
  • 1oz chicken demi-glace
  • 3TBS sour cream
  • salt & pepper
  • 4tsp cooking oil

Prep:

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Roast potatoes:

Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Lay a quarter sheet rack on one side of the half sheet pan and add bacon to the rack in a single layer.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Cook chicken:

While bacon glazes, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter, spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

Make pan sauce:

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1- to 2-minutes.

Stir in demi-glace, ¼ cup water, and any resting juices from chicken. Simmer until slightly thickened, 1- to 2-minutes.

Turn off heat, stir in sour cream until combined.

Finish & serve:

Slice chicken crosswise.

Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates.

Top chicken with pan sauce and scallion greens.

Garnish Brussels sprouts with bacon and serve.

Offer chili flakes at the table for those that like a kick in the sprouts.

Creamy Aglio E Olio Chicken Pasta

Creamy Aglio E Olio Chicken Pasta

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Yield: 2 Servings

Spaghetti aglio e olio translates to “spaghetti with garlic and oil”. This traditional dish from Naples turns a few classic ingredients into something spectacular. Fresh tomato, parsley, and chili flakes in a simple cream sauce. Italian-seasoned chicken is served over the top.
Prep: 10 Cook: 35

  • ¼oz parsley
  • 10oz chicken cutlets
  • 1tsp chili flakes
  • 1tomato
  • 4cloves garlic
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 4oz cream sauce base
  • 1tsp cooking oil
  • 2tsp olive oil
  • ½TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems, roughly chop leaves.

Cook chicken:

Pat chicken dry with paper towels, season all over with half the Italian Seasoning, ¼ tsp salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.

Turn off heat, transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain pasta.

Make sauce:

Heat a large drizzle of olive oil in pan used for chicken over medium-low heat. Add tomato, garlic, and chili flakes to taste (½ tsp, add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2- to 3-minutes.

Stir in cream sauce base and ¼ cup reserved pasta cooking water. Bring to a simmer, then remove from heat. Taste and season with salt and pepper.

Finish pasta:

Stir drained spaghetti, parsley, and ½ TBS butter into pan with sauce. Taste and season with salt and pepper if desired.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Serve:

Thinly slice chicken crosswise.

Divide pasta between bowls, top with chicken and serve.

Balsamic Chicken Rustico

Balsamic Chicken Rustico

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with Provencal Roasted Root Veggies

Yield: 2

Chicken breasts, onions, and tomatoes coated in a sticky and sweet balsamic sauce. The also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.
Prep: 10 Cook: 30

  • 12oz Yukon gold potatoes
  • 4oz baby carrots
  • 1tbs herbs de Provence
  • 1yellow onion
  • 2cloves garlic
  • 4oz grape tomatoes
  • 12oz chicken breasts
  • 2tbs balsamic vinegar
  • 2tsp honey
  • salt & pepper
  • 1tbs olive oil
  • 1tbs butter

Roast veggies:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Prep:

Peel, halve, and thinly slice the onion. Mince or grate garlic. Halve grape tomatoes lengthwise.

Sear chicken:

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish).

Make glaze:

Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBS butter.

Bake chicken:

Spoon glaze (including onions and tomatoes) over chicken.

Tip: It’s OK if some glaze runs onto baking sheet.

Bake in oven until chicken is cooked through, 5-7 minutes.

Serve:

Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.

Miso Maple–Glazed Salmon

Miso Maple–Glazed Salmon

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with Toasted Sesame Rice & Sweet Potato Jumble

Yield: 2

The key to a clean release for fish skin? Leave it alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Prep: 10 Cook: 35

  • ½cup jasmine rice
  • 1zucchini
  • 10oz salmon
  • 1TBS sesame seeds
  • 1sweet potato
  • 1red bell pepper
  • 1red onion
  • 1oz miso sauce concentrate (optional)
  • 2TBS maple syrup
  • salt & pepper
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and slice sweet potato into ½-inch-thick rounds.

Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.

Core, de-seed, and dice bell pepper into ½-inch pieces.

Halve, peel, and cut onion into ½-inch-thick wedges.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toast & roast:

Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper.

Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Cook fish:

Pat salmon dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7-minutes.

Flip and cook until opaque and cooked through, 1- to 2-minutes more.

Remove from pan and set aside.

Make glaze:

Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in 1 TBS butter until melted.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.

Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon, drizzle any remaining over jumble and serve.

Cherry Balsamic Sirloin

Cherry Balsamic Sirloin

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with Herby Roasted Potatoes & Roasted Brussels Sprouts

Yield: 2

Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 5tsp balsamic vinegar
  • 1tsp Herbes de Provence
  • 1oz dried cherries
  • 1cherry preserves
  • 8oz Brussels sprouts
  • 1red onion
  • 27-oz sirloin steaks
  • 1tsp heaping Better than Bouillon, beef
  • 2tbs cooking oil
  • 1tsp olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Herbes de Provence, salt, and pepper.

Roast potatoes & onion:

Halve, peel, and thinly slice the onion.

Toss sliced onion on a piece of foil with a drizzle of olive oil, half the vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes.

Roast on middle rack until potatoes and onion are tender, 20-25 minutes.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt, and pepper; arrange cut sides down.

Roast on top rack until tender and slightly crispy, 18-22 minutes.

Cook steak:

While veggies roast, pat steak dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBS butter to pan after flipping, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest.

Make pan sauce:

Meanwhile, heat a drizzle of oil in pan over medium-high heat. Add cherries and cook, stirring, until slightly softened, 30 seconds.

Stir in preserves, demi-glace, remaining vinegar, ¼ cup water, and any resting juices from steak. Simmer until thickened, 3-5 minutes.

Turn off heat and stir in 1 TBS butter until melted. Season with pepper.

Finish & serve:

Toss together Brussels sprouts and sliced onion (along with any roasting juices from foil packet).

Thinly slice steak against the grain.

Divide veggies, steak, and potatoes between plates. Top steak with pan sauce and serve.

Parmesan-Crusted Cod

Parmesan-Crusted Cod

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with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 2cloves garlic
  • 1carrot
  • 1lemon
  • ¼oz parsley
  • ¼cup parmesan cheese
  • 1tsp dried oregano
  • ¼cup panko breadcrumbs
  • 12oz cod
  • salt & pepper
  • 4tsp olive oil
  • 1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.

Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

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with Parsley & Parmesan

Yield: 2 Servings

Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat
Prep: 10 Cook: 30

  • 1lemon
  • 10oz shrimp
  • 6oz spaghetti
  • 5TBS parmesan cheese
  • 2cloves garlic
  • ¼oz parsley
  • 10oz scallops
  • 1tsp chili flakes
  • 4oz chicken stock
  • 2TBS garlic herb butter
  • 1tsp olive oil
  • 3TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl, toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook shrimp & scallops:

Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.

Stir in 1 TBS plain butter until melted and coated.

Turn off heat, transfer to a second medium bowl (along with any cooking liquid).

Start sauce:

Once spaghetti is done, melt 2 TBS plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in stock concentrates and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced, 1- to 2-minutes.

Finish sauce:

Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce.

Tip: If cheese clumps, continue stirring and adding more pasta cooking water until smooth!

Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & serve:

Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Pork Sausage Cavatappi Bolognese

Pork Sausage Cavatappi Bolognese

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with Roasted Zucchini & Parmesan

Yield: 2

Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or sautéed zucchini.
Prep: 5 Cook: 30

  • 1zucchini
  • 6oz cavatappi pasta
  • 1oz chicken stock concentrate
  • 1yellow onion
  • 1tbs Italian seasoning
  • 9oz Italian pork sausage
  • 1½oz tomato paste
  • 1½tbs sour cream
  • 3tbs parmesan cheese
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice the onion.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.

Optional: In a hot skillet, add a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. Sauté zucchini until lightly browned, 4-6 minutes.

Tent with foil to keep warm.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Cook onion & sausage:

While pasta cooks, remove sausage from casing, discard casing.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5- to 6-minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3- to 4-minutes (it’ll finish cooking in the next step).

Make sauce:

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water, and a big pinch of salt and pepper. Bring to a simmer, cook until sauce has slightly thickened, and sausage is cooked through, 2- to 3-minutes.

Reduce heat to medium low.

Finish & serve:

Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBS butter into pan until thoroughly combined.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Italian Seasoning Blend

Makes: 1½ TBS

  • ½tsp garlic powder
  • ½tsp oregano
  • ½tsp basil
  • ½tsp black pepper
  • ½tsp parsley
Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper

Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.