---
title: Mediterranean Chicken Cutlets
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/mediterranean-chicken-cutlets-5bef449830006c69691fb912"
servings: 2
prep time: "5 minutes"
cook time: "15 minutes"
time required: "20 minutes"
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Quick
  - Weeknight
rating: 4.0
rating_count: 890
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Mediterranean spices and harissa crema provide a satisfying kick
image: "https://images.recipes.furrysalamander.com/mediterranean-chicken-cutlets.avif"
---
@chicken cutlets{20%oz}
@Mediterranean Spice Blend{2%tbsp}
@chicken stock concentrate{1%unit}
@couscous{1%cup}
@butter{1%tbsp}
@olive oil{2%tbsp}
@scallions{2%stalks}
@lemon{1%unit}
@shredded carrots{1%cup}
@sour cream{¼%cup}
@harissa powder{1%tsp}

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

Pat chicken cutlets dry with a paper towel; season all over with salt, pepper, and half the Mediterranean Spice Blend. 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, ~{3%minutes} to ~{5%minutes} per side. Turn off heat; transfer chicken cutlets to a plate.

While chicken cooks, combine couscous, chicken stock concentrate, ¾ cup water, ½ tbsp butter, and a pinch of salt in a #large bowl{}. Cover bowl with plastic wrap, then microwave on high until liquid is boiling, ~{1%minute}. Set aside, covered, until ready to serve.

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 powder if you like.

Heat another drizzle of olive oil over medium-high heat in the same pan. Add scallion whites and shredded carrots. Cook, stirring, until softened, ~{1%minute} to ~{2%minutes}. Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.

Fluff couscous with a fork. Stir in carrot mixture. Divide finished couscous between bowls. Top with chicken cutlets. Drizzle with crema. Garnish with scallion greens. Serve with remaining lemon wedges on the side.