Lemon Rosemary Chicken Cutlets

🥘 Ingredients

• Chicken Cutlets
  20 oz
• Israeli couscous
  1 c
• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• chili flakes
  1 tsp
• garlic
  2 clove
• heirloom grape tomatoes
  8 oz
• lemon
  2 unit
• olive oil
  4 tsp
• pepper
• rosemary
  ½ oz
• salt

🍳 Cookware

• paper towel
• large pan
• medium pot

1. 

   1

   Wash and dry all produce. Pat Chicken Cutlets dry with a paper towel . Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and season all over with salt and pepper . Cook until browned on bottom, ⏱️ 3-4 minutes (don't flip just yet).

   Chicken Cutlets: 20 oz, olive oil: 4 tsp, salt, pepper
2. 

   2

   While chicken cooks, pick 2 tsp rosemary leaves from stems and chop (save a sprig for the couscous). Mince or grate garlic . Bring 2 cups salted water to a boil in a medium pot over medium heat. Zest lemon , then cut into half; cut one half into wedges. Halve heirloom grape tomatoes .

   rosemary: ½ oz, garlic: 2 clove, lemon: 2 unit, heirloom grape tomatoes: 8 oz
3. 

   3

   Once chicken is browned on bottom, flip and cook on other side for about ⏱️ 1 minutes , then add chopped rosemary, garlic, and a pinch of chili flakes (use more to taste). Cook until fragrant and chicken is browned, about ⏱️ 1 minutes more.

   chili flakes: 1 tsp
4. 

   4

   Stir tomatoes, juice from lemon half, and ⅓ cup water into pan with chicken. Simmer until slightly thickened, ⏱️ 1-2 minutes . Remove from heat and stir in 1 TBSP butter .

   butter: 2 tbsp
5. 

   5

   Meanwhile, once water is boiling, add a sprig of rosemary and Israeli couscous to pot. Cook until tender, ⏱️ 7-8 minutes . Drain, remove rosemary, and return to pot. Stir in Parmesan cheese and lemon zest. Season with salt and pepper.

   Israeli couscous: 1 c, Parmesan cheese: ½ cup
6. 

   6

   Divide couscous between bowls or plates, then arrange chicken on top. Drizzle with sauce from pan. Serve with lemon wedges on the side.