---
title: Mediterranean Chicken Cutlets
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mediterranean-chicken-cutlets-5bef449830006c69691fb912
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 890
source_chef: Sara Heilman
review_highlights: []
nutrition:
  calories: 550
  protein: 33
  fat: 24
  saturated fat: 7
  carbohydrates: 50
  sugar: 6
  fiber: 5
  cholesterol: 120
  sodium: 320
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Cutlets/mediterranean-chicken-cutlets.avif"
---
![Step 1](step-1.jpg) Wash and dry all produce. Trim, then thinly slice @Scallions{4%unit}, separating whites from greens. Zest and quarter @Lemon{1%unit}.

![Step 2](step-2.jpg) Pat chicken dry with a paper towel; season all over with @salt{}, @pepper{}, and half the @Mediterranean Spice Blend{1%tbsp} (use the rest as you like). Heat a large drizzle of @Olive Oil{2%tbsp} in a #large pan{} over medium-high heat. Add @Chicken Cutlets{20%oz} and cook until browned and cooked through, ~{5%minutes} per side (3-5 minutes). Turn off heat; transfer chicken to a plate.

![Step 3](step-3.jpg) While chicken cooks, combine @Couscous{1%cup}, @Chicken Stock Concentrate{2%unit}, ¾ cup water, ½ TBSP @Butter{4%tbsp}, and a pinch of salt in a #large microwave-safe bowl{}. Cover bowl with plastic wrap, then microwave on high until liquid is boiling, ~{1%minute}. Set aside, covered, until ready to serve.

![Step 4](step-4.jpg) In a #small bowl{}, combine @Sour Cream{4%tbsp}, lemon zest, 1 TBSP water, ¼ tsp @Harissa Powder{1%tsp}, and a pinch of salt. Taste and add more harissa if you like.

![Step 5](step-5.jpg) Heat another drizzle of olive oil over medium-high heat in pan used to cook chicken. Add scallion whites and @Shredded Carrots{8%oz}. Cook, stirring, until softened, ~{2%minutes} (1-2 minutes). Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.

![Step 6](step-6.jpg) Fluff couscous with a fork. Stir in carrot mixture. Divide finished couscous between bowls. Top with chicken. Drizzle with crema. Garnish with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.