Creamy Lemon Butter Chicken
with Parmesan Zucchini Rounds & Scallion Couscous
Creamy Lemon Butter Chicken
Tender chicken in a bright, buttery lemon cream sauce, served with savory Parmesan zucchini rounds and fluffy scallion couscous for a fresh, satisfying dinner.
Ingredients
For 2 servings
- 20 ounce Chicken Cutlets
- 2 unit Chicken Stock Concentrate
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- 1 tablespoon Tuscan Heat Spice
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
Swaps and substitutions
For dairy-free, use a plain unsweetened plant-based yogurt or cream-style alternative in place of the sour cream, and skip the Parmesan or choose a vegan hard cheese. For gluten-free, swap the couscous and breadcrumbs for rice or quinoa and gluten-free crumbs, keeping the same savory, lemony profile.
What to serve with it
A crisp green salad or garlicky steamed green beans fit the bright, creamy flavors, and a little extra lemon on the table lifts the whole plate. Warm bread or roasted potatoes also work well to round out the meal and soak up the sauce.
