Creamy Lemon Butter Chicken with Crispy Zucchini Delight Today

A delicious quick recipe for Creamy Lemon Butter Chicken with Crispy Zucchini Delight, packed with zesty flavors.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Cutlets Substitute with shrimp for a seafood twist.
1 teaspoon Salt Use sea salt for a stronger taste.
1 teaspoon Pepper Adjust quantity to taste.
1 tablespoon Tuscan Heat Spice Substitute with Italian seasoning if unavailable.
2 tablespoons Butter Use vegan butter for a dairy-free option.

For the Sauce

1 cup Sour Cream Greek yogurt can serve as a lighter alternative.
2 tablespoons Chicken Stock Concentrate Use homemade stock for added flavor.
2 tablespoons Lemon Juice Freshly squeezed juice is recommended.

For the Zucchini

2 tablespoons Olive Oil Use avocado oil for a higher smoke point.
2 medium Zucchini Yellow squash makes a suitable substitute.
1 cup Panko Breadcrumbs Use gluten-free panko for a gluten-free option.
1 cup Mozzarella Cheese Feta cheese can be used for a tangy twist.

For the Base

1 cup Israeli Couscous Quinoa is a gluten-free alternative.
2 stalks Scallions Chives can work as a substitute.

Equipment

Oven
Skillet
Pot
Baking Sheet
Mixing Bowl
Meat Thermometer

Method

Cooking Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice zucchini into rounds and toss with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
Season chicken with salt, pepper, and Tuscan Heat Spice. Heat olive oil in a skillet and cook chicken for 3-5 minutes on each side.
Sauté chopped scallions in a pot, add Israeli couscous, and toast lightly. Add water and simmer for 6-8 minutes.
Sprinkle panko and mozzarella on roasted zucchini and broil for 2-3 minutes until golden.
In the same skillet, melt butter and whisk in chicken stock, lemon juice, and sour cream to create a sauce.
Fluff couscous with a fork, stir in scallions and lemon zest. Serve chicken drizzled with sauce alongside crispy zucchini.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F for safety. Use gluten-free panko for a gluten-free dish. Store leftovers in an airtight container for up to 3 days.

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