Mediterranean Chicken Cutlets

🥘 Ingredients

• Butter
  4 tbsp
• Chicken Cutlets
  20 oz
• Chicken Stock Concentrate
  2 unit
• Couscous
  1 c
• Harissa Powder
  1 tsp
• Lemon
  1 unit
• Mediterranean Spice Blend
  1 tbsp
• Olive Oil
  2 tbsp
• Scallions
  4 unit
• Shredded Carrots
  8 oz
• Sour Cream
  4 tbsp
• pepper
• salt

🍳 Cookware

• large pan
• large microwave-safe bowl
• small bowl

1. 

   1

    Wash and dry all produce. Trim, then thinly slice Scallions , separating whites from greens. Zest and quarter Lemon .

   Scallions: 4 unit, Lemon: 1 unit
2. 

   2

    Pat chicken dry with a paper towel; season all over with salt , pepper , and half the Mediterranean Spice Blend (use the rest as you like). Heat a large drizzle of Olive Oil in a large pan over medium-high heat. Add Chicken Cutlets and cook until browned and cooked through, ⏱️ 5 minutes per side (3-5 minutes). Turn off heat; transfer chicken to a plate.

   salt, pepper, Mediterranean Spice Blend: 1 tbsp, Olive Oil: 2 tbsp, Chicken Cutlets: 20 oz
3. 

   3

    While chicken cooks, combine Couscous , Chicken Stock Concentrate , ¾ cup water, ½ TBSP Butter , 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.

   Couscous: 1 c, Chicken Stock Concentrate: 2 unit, Butter: 4 tbsp
4. 

   4

    In a small bowl , combine Sour Cream , lemon zest, 1 TBSP water, ¼ tsp Harissa Powder , and a pinch of salt. Taste and add more harissa if you like.

   Sour Cream: 4 tbsp, Harissa Powder: 1 tsp
5. 

   5

    Heat another drizzle of olive oil over medium-high heat in pan used to cook chicken. Add scallion whites and Shredded Carrots . Cook, stirring, until softened, ⏱️ 2 minutes (1-2 minutes). Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.

   Shredded Carrots: 8 oz
6. 

   6

    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.