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–+ servings
Creamy Lemon Butter Chicken with Crispy Zucchini Delight

Creamy Lemon Butter Chicken with Crispy Zucchini Delight Made Easy

A quick and delicious Creamy Lemon Butter Chicken with Crispy Zucchini Delight perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 cutlets Chicken can replace with shrimp
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
  • 1 tbsp Tuscan Heat Spice adds warmth
For the Creamy Sauce
  • 4 tbsp Butter rich flavor
  • 1 cup Sour Cream substitute with Greek yogurt for lighter option
  • 1 tbsp Chicken Stock Concentrate
  • 2 tbsp Lemon Juice zesty brightness
For the Zucchini Rounds
  • 2 medium Zucchini choose firm zucchinis
  • 2 tbsp Olive Oil for cooking
  • 1 cup Panko Breadcrumbs for crispy topping
  • 1 cup Mozzarella Cheese adds creaminess
For the Base
  • 1 cup Israeli Couscous or use quinoa for gluten-free
  • 2 scallions Scallions adds mild onion flavor

Equipment

  • skillet
  • baking sheet
  • Pot
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice the zucchini into rounds, drizzle with olive oil, season with Tuscan Heat Spice, salt, and pepper, and toss to coat. Spread in a single layer on the baking sheet and roast for 15 minutes.
  3. Season chicken cutlets with salt, pepper, and Tuscan Heat Spice. In a skillet over medium-high heat, cook chicken for 3-5 minutes on each side until golden brown and cooked through to 165°F. Cover with foil to keep warm.
  4. Sauté white parts of scallions in a pot over medium heat. Add Israeli couscous and toast for 1-2 minutes. Pour in water and cook for 6-8 minutes until tender.
  5. In the same skillet, add chicken stock concentrate, water, lemon juice, sour cream, and butter. Cook for 2-3 minutes until sauce thickens slightly, adjusting seasoning as necessary.
  6. Toss roasted zucchini with panko breadcrumbs and mozzarella cheese. Broil for 2-3 minutes until cheese is melted and golden.
  7. Serve couscous topped with chicken and zucchini, drizzling creamy lemon sauce over the chicken.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze chicken and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.

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