Chicken Cutlets with Smoky Romesco Sauce
plus Couscous & Roasted Zucchini
Chicken Cutlets with Smoky Romesco Sauce
Crispy chicken cutlets are served with smoky romesco, fluffy couscous, and roasted zucchini for a fast, colorful dinner with bold Mediterranean flavor.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 2 clove Garlic
- 2.5 ounce Israeli Couscous
- ¼ cup Panko Breadcrumbs
- ½ ounce Pepitas
- 5 teaspoon Red Wine Vinegar
- 1 teaspoon Smoked Paprika
- 1 unit Tomato
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 10 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyHard
Prep Time15m
Total Time50m
Calories750
Protein42g
Carbs49g
Fat42g
Tags:
Protein SmartLow SugarMass Gain FriendlyNew
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, this dish already avoids milk, so focus on the wheat swap by using gluten-free breadcrumbs and a gluten-free grain instead of couscous. For vegetarian meals, replace the chicken with roasted cauliflower or tofu and keep the smoky sauce and vegetables.
What to serve with it
Serve with a crisp green salad or simple steamed greens to lighten the rich romesco flavors. Warm flatbread or extra couscous works well for soaking up the sauce and rounding out the meal.
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