Lemon Rosemary Chicken Cutlets │Quick and Delicious

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Wash the tomatoes.

Bring salted water to a boil on medium heat.

Pick some rosemary leaves from the stem and finely chop.

Mince the garlic, tomatoes, and zest the lemon.

Cut the lemon in half and cut one half into wedges.

Pat the chicken dry to get perfectly browned cutlets.

Heat about two tablespoons of olive oil in a large pan.

Place the cutlets in the pan and season with salt and pepper.

Cook the cutlets on one side until brown, checking to see if it's browned before flipping.

Add chopped rosemary, a pinch of chili flakes, and garlic to the pan.

Continue to cook until aromatic and the chicken is browned.

Add the tomatoes, juice from half the lemon, and a splash of water to the pan.

Let it simmer for about one to two minutes until slightly thickened.

Remove the pan from heat and add some butter.

Once the water is boiling, pour the couscous into the pot and add a sprig of rosemary.

Cook the couscous until tender, then drain and remove the sprig.

Stir in the lemon zest and parmesan cheese into the couscous.

Season the couscous with salt and pepper.

Divide the couscous between bowls or plates and top with the chicken.

Drizzle the sauce from the pan over the chicken and couscous and serve with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens