longer to cook than stated time
Source: Hello Fresh
1. Prep - Adjust rack to top position and preheat oven to 425. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon (halve both lemons for 4 servings). Trim and slice zucchini into 1/3-in thick rounds.
2. Roast Zucchini - Toss zucchini on a baking sheet with a large drizzle of olive oil, half the tuscan heat spice, salt, and pepper. Roast on top rack until golden brown and tender, 14-16 minutes.
3. Cook Chicken - Meanwhile, pat chicken dry with paper towels; season with salt, pepper, and remaining tuscan heat spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side Turn off heat; transfer chicken to a plate. Wipe out pan.
4. Make scallion couscous - Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add couscous; stir until toasted, 30 seconds. Add 3/4 cup water and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
5. Broil Zucchini & make sauce - Once zucchini is tender, remove from oven. Heat broiler to high or oven to 500 degrees. Sprinkle zucchini with panko and mozzarella. Broil or bake until browned and crispy, 2-5 minutes. Heat pan used for chicken over medium heat. Add stock concentrate, 1/4 cup water, and lemon juice to taste. Simmer until slightly reduced, 1-2 minutes. Stir in sour cream, 1 tablespoon of butter, and any resting juices from chicken. Season with salt and pepper. Turn off heat.
6. Finish & serve - Add 1 tbsp butter, half the lmeon zest, juice from half the lemon, half the scallion greens, salt, and papper to post with couscous; stire to combine. Divide couscous, chicken, and zucchini between plates. Spoon sauce over chicken. Top with remaining scallion greens and lemon zest and serve.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 812 | ||
Calories from Fat: 305 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 147.1mg | 45 % | |
Sodium 966.6mg | 33 % | |
Potassium 863.5mg | 23 % | |
Total Carbohydrate 74.7g | 22 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 66.6g | ||
Protein 53.6g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 812
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