Lemon Rosemary Chicken Cutlets: Parmesan Couscous and Heirloom Grape Tomatoes

🥘 Ingredients

• butter
  1 tbsp
• chicken cutlets
  2 pieces
• chili flakes
  ¼ tsp
• garlic
  2 cloves
• heirloom grape tomatoes
  1 c
• israeli couscous
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• rosemary
  2 tsp

🍳 Cookware

• large pan
• medium pot

1. 

   1

   Wash and dry all produce. Pat chicken cutlets dry with a paper towel. Heat a large drizzle 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 minutes (don’t flip just yet).

   chicken cutlets: 2 pieces, olive oil: 2 tbsp
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: 2 tsp, garlic: 2 cloves, lemon: 1 unit, heirloom grape tomatoes: 1 c
3. 

   3

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

   chili flakes: ¼ tsp
4. 

   4

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

   butter: 1 tbsp
5. 

   5

   Meanwhile, once water is boiling, add a sprig of rosemary and israeli couscous to pot. Cook until tender ⏱️ 7 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.