Seared Chicken with Cranberry Pan Sauce, Scallion Couscous &Amp; Zucchini

This dish brings together tender seared chicken cutlets and a vibrant cranberry pan sauce that’s both sweet and tangy. The sauce, made with cranberry jam and dried cranberries, adds a burst of flavor that perfectly complements the savory chicken.

Alongside, you’ll find fluffy couscous flecked with scallions and roasted zucchini, making for a well-rounded and satisfying meal. Ready in just 30 minutes, it’s an ideal choice for a quick yet impressive dinner.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of salted water to a boil. Add Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While couscous cooks, trim and halve zucchini lengthwise, then cut into half-moons. Place on a baking sheet, drizzle with oil, season with salt and pepper and roast for 15-20 minutes until tender and lightly browned.
3. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add cranberry jam, dried cranberries, chicken stock concentrate and 1/4 cup water to the skillet. Stir, scraping up any browned bits and simmer until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.
5. Thinly slice scallions. Fluff cooked couscous with a fork and stir in sliced scallions.
6. Serve chicken with cranberry pan sauce spooned over top, alongside scallion couscous and roasted zucchini.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust accordingly.

Can I substitute fresh cranberries for dried?

Fresh cranberries are more tart and have a different texture. If using, you may need to add a bit of sugar to balance the sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.