Tuscan Chicken Cutlets with Tomato-Artichoke Couscous and Sautéed Zucchini

This Tuscan-inspired dish brings together tender chicken cutlets seasoned with a warm spice blend, fluffy Israeli couscous studded with juicy tomatoes and tangy artichoke hearts and perfectly sautéed zucchini. It’s a vibrant, satisfying meal that comes together in just 25 minutes, making it ideal for busy weeknights.

The couscous is cooked with garlic and chicken stock for extra flavor, then finished with butter, tomatoes and artichokes for a creamy, tangy side. The chicken is seared until golden and juicy, while the zucchini adds a fresh, crisp contrast. Serve everything together for a colorful, balanced plate.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop artichoke hearts.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic and couscous; cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water and the chicken stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until couscous is tender, 6-8 minutes. (It’s okay if some liquid remains; you’ll use it to finish the couscous in step 5.)
3. Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer zucchini to a plate and wipe out the pan.
4. Pat chicken cutlets dry with paper towels and season all over with half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. If browning too quickly, reduce heat and cover. Transfer chicken to a cutting board to rest for at least 3 minutes.
5. Once couscous is tender, remove from heat. Stir in tomato, chopped artichokes and 1 tablespoon butter. Taste and season with salt and pepper.
6. Thinly slice chicken crosswise. Divide couscous, zucchini and chicken between plates, arranging in separate sections. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes 6-8 minutes; regular couscous cooks in about 5 minutes after steeping.

What can I substitute for Tuscan Heat Spice?

Mix equal parts dried oregano, basil, rosemary and a pinch of red pepper flakes for a similar flavor.

Can I make this dish ahead?

The components are best fresh, but you can cook the couscous and zucchini in advance and reheat gently. Cook the chicken just before serving for optimal juiciness.