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Prep:<\/strong><\/p>\n Rinse and dry all produce.<\/p>\n Trim zucchini<\/strong> ends, quarter, and cut into \u00bd\u201d dice.<\/p>\n Trim cucumber<\/strong> and cut into \u00bc\u201d dice.<\/p>\n Halve lemon<\/strong> lengthwise. Cut one half into wedges<\/strong> and juice<\/strong> the other half.<\/p>\n Stem and mince dill.<\/strong><\/p>\n Mince garlic.<\/strong><\/p>\n Cook rice: <\/strong><\/p>\n Melt 1 TBS butter<\/strong> in a small pot over medium-high heat. Add one clove of minced garlic,<\/strong> cook, stirring, until fragrant, 1 minute.<\/p>\n Stir in rice,<\/strong> \u00be cup water,<\/strong> a pinch of salt<\/strong> and a tsp BTB chicken<\/strong>. Bring to a boil, then cover and reduce to a low simmer. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n Remove from heat, stir in 1 TBS butter<\/strong> and fluff with a fork .<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Prepare the chicken:<\/strong><\/p>\n Cover chicken<\/strong> with plastic wrap and use a heavy object to pound to an even \u00bc\u201d thickness. You may also use a gallon bag for easier clean-up.<\/p>\n Remove plastic wrap. Pat chicken<\/strong> dry, and season both sides with buttermilk-dill seasoning<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Place panko<\/strong> on a plate. Transfer chicken<\/strong> to plate with panko. Flip until coated, pressing gently to adhere.<\/p>\n Cook the chicken:<\/strong><\/p>\n Place a large non-stick pan over medium-high heat and add 1 TBS olive oil<\/strong>.<\/p>\n Line a plate with a paper towel.<\/p>\n Add chicken<\/strong> to hot pan and cook undisturbed until browned on one side, 2-3 minutes.<\/p>\n Lower heat to medium and, if pan is dry, add 1 tsp olive oil<\/strong>. Flip chicken<\/strong> and cook until chicken<\/strong> reaches a minimum internal temperature of 165\u00b0F, 3-5 minutes.<\/p>\n Remove from burner. Transfer chicken<\/strong> to towel-lined plate. Season both sides with a pinch of salt<\/strong> and cover loosely with foil.<\/p>\n While chicken<\/strong> cooks, continue recipe.<\/p>\n Cook the zucchini:<\/strong><\/p>\n Place another large non-stick pan over medium-high heat.<\/p>\n Add 1 tsp olive oil<\/strong> and garlic<\/strong> to hot pan. Stir constantly until lightly browned, 1-2 minutes.<\/p>\n Add zucchini<\/strong> and \u00bc tsp salt.<\/strong> Stir occasionally until lightly browned and tender, 5-6 minutes.<\/p>\n Remove from burner. Stir in 1 tsp lemon juice<\/strong> (reserve remaining for sauce).<\/p>\n Make sauce and serve:<\/strong><\/p>\n In a mixing bowl, combine cucumber, dill,<\/strong> sour cream<\/strong>, remaining lemon juice<\/strong>, and a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Slice chicken<\/strong> and put on hot plates. Divide rice<\/strong> and zucchini<\/strong> between plates. Garnish zucchini<\/strong> with feta cheese.<\/strong> Top chicken<\/strong> with sauce.<\/strong> Serve with lemon wedges<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bdoz feta cheese crumbles 1oz sour cream 1zucchini \u00becup Jasmine rice 1oz BTB chicken 12oz boneless skinless chicken breasts \u00bdcup panko breadcrumbs 2garlic cloves olive oil salt & pepper Prep: Rinse and…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/ButermilkChickenSchnitzelRice.jpg?resize=300%2C166\")
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