Chicken Cutlets with Smoky Romesco Sauce plus Couscous & Roasted Zucchini

Name: Chicken Cutlets with Smoky Romesco Sauce plus Couscous & Roasted Zucchini
Cook time: 50 min
Total time: 50 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 unit Bell Pepper; 1 unit Tomato; 2 clove Garlic; 1 unit Zucchini; 10 ounce Chicken Cutlets; ½ ounce Pepitas; 1 teaspoon Smoked Paprika; ¼ cup Panko Breadcrumbs; 2.5 ounce Israeli Couscous; 1 unit Chicken Stock Concentrate; 5 teaspoon Red Wine Vinegar; Salt; Pepper; 10 teaspoon Olive Oil; 2 teaspoon Cooking Oil; 1 tablespoon Butter

Instructions

Cook:50min

This rich, piquant Spanish sauce of roasted red bell peppers, tomatoes, garlic, vinegar, and pepitas all blended together is simply magical, and turns everything it touches to gold! You’ll serve juicy roasted chicken cutlets on a bed of romesco sauce with sides of buttery couscous and tender roasted zucchini. Got leftover sauce? Woohoo! It’s amazing on roasted veggies and meats of all kinds. Pro tip: Swipe it on your sandwich for a next-level flavor boost that can’t be beat.

Updated at: Thu, 21 Nov 2024 09:53:55 GMT