Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there\u2019s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.
Prep: 10 Cook: 40<\/p>\n
Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry all produce. Trim and slice zucchini<\/strong> into \u2153-inch-thick rounds. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong> Zest and halve lemon.<\/strong><\/p>\n Roast zucchini: <\/strong><\/p>\n Toss zucchini<\/strong> on a baking sheet with a large drizzle of olive oil,<\/strong> half the Tuscan Heat Spice<\/strong><\/span> (you\u2019ll use the rest in the next step), salt,<\/strong> and pepper.<\/strong> Roast on top rack until golden-brown and tender, 14-16 minutes.<\/p>\n Cook chicken:<\/strong><\/p>\n Meanwhile, pat chicken<\/strong> dry with paper towels, season with salt, pepper,<\/strong> and remaining Tuscan Heat Spice<\/strong><\/span>. Heat a large drizzle of oil<\/strong> in a large pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3-5 minutes per side. Turn off heat, transfer chicken<\/strong> to a plate. Wipe out pan.<\/p>\n Make scallion couscous: <\/strong><\/p>\n While chicken<\/strong> cooks, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add scallionwhites,<\/strong> cook until softened, 1 minute. Add couscous,<\/strong> stir until toasted, 30 seconds. Add \u00be cup water,<\/strong> half the stock concentrates<\/strong> (you\u2019ll use the rest in the next step), and a pinch of salt.<\/strong> Cover and bring to a boil. Once boiling, reduce heat to low. Cook until couscous<\/strong> is tender, 6- to 8-minutes. Keep covered off heat until ready to serve.<\/p>\n Broil zucchini & make sauce: <\/strong><\/p>\n Once zucchini<\/strong> is tender, remove sheet from oven. Heat broiler to high. Sprinkle zucchini<\/strong> with panko<\/strong> and mozzarella.<\/strong> Broil until browned and crispy, 2-5 minutes.<\/p>\n Tip: <\/strong>Watch carefully to avoid burning.<\/p>\n Heat pan used for chicken<\/strong> over medium-high heat. Add remaining stock concentrates,<\/strong> \u00bc cup water,<\/strong> and a squeeze of lemon juice<\/strong> to taste. Simmer until slightly reduced, 2- to 3-minutes. Stir in sour cream<\/strong> and 1 TBS butter.<\/strong> Season with salt<\/strong> and pepper.<\/strong> Turn off heat.<\/p>\n Finish & serve: <\/strong><\/p>\n Add 1 TBS butter,<\/strong> half the lemon zest, juice<\/strong> from half the lemon,<\/strong> half the scallion greens, salt,<\/strong> and pepper<\/strong> to pot with couscous,<\/strong> stir to combine.<\/p>\n Tip: <\/strong>If couscous<\/strong> seems dry, add a splash of water. <\/strong><\/p>\n Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" with Mozzarella Zucchini Rounds & Scallion Couscous Yield: 2 Adapted from: Hello Fresh Seared chicken drizzled with a creamy, lemon-spiked pan sauce. On the side, there\u2019s tender roasted zucchini and scallion-studded couscous tossed with both lemon juice and zest.Prep: 10 Cook: 40 1zucchini 2scallions 1lemon 1TBS Tuscan heat spice 10oz chicken cutlets \u00bdcup Israeli couscous 1oz chicken stock concentrates \u00bccup panko breadcrumbs \u00bdcup mozzarella cheese 2TBS sour cream salt & pepper olive oil cooking oil butter Prep: Adjust rack to…<\/p>\nTuscan Heat Spice<\/strong><\/span>
1 TBS<\/strong><\/h3>\n\n