Chicken Cutlets with Smoky Romesco Sauce plus Couscous & Roasted Zucchini

Name: Chicken Cutlets with Smoky Romesco Sauce plus Couscous & Roasted Zucchini
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 unit Zucchini; 1 unit Chicken Stock Concentrate; 2 clove Garlic; 2.5 teaspoon Red Wine Vinegar; 1 teaspoon Smoked Paprika; 12 ounce Chicken Cutlets; 1 unit Tomato; ¼ cup Panko Breadcrumbs; 1 unit Bell Pepper; ¾ cup Israeli Couscous; ½ ounce Pepitas; 10 teaspoon (tsp) Olive Oil; 4 teaspoon (tsp) Salt; 2 teaspoon (tsp) Cooking Oil; teaspoon (tsp) Black Pepper; 1 tablespoon (tbsp) Butter

Instructions

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: Mon, 26 Jan 2026 04:42:07 GMT