Tuscan Chicken Cutlets with Tomato-Artichoke Couscous and Zucchini

This vibrant Tuscan-inspired dish brings together juicy chicken cutlets, seasoned with a warm spice blend and a quick couscous studded with tomatoes and artichoke hearts. The buttery couscous is infused with garlic and chicken stock, making it a satisfying base for the protein.

Alongside, tender sautéed zucchini rounds out the meal with a light, fresh crunch. Perfect for a weeknight dinner that feels special without hours of prep.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

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

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 chicken stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook 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 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. Wipe out the pan.
4. Pat chicken dry with paper towels and season all over with half the Tuscan Heat Spice, 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, artichokes and 1 tablespoon butter. Taste and season with salt and pepper.
6. Thinly slice chicken crosswise. Divide couscous, zucchini and chicken between plates. 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 about 6-8 minutes; regular couscous may cook in 5 minutes or less. Adjust accordingly.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, basil, rosemary and a pinch of red pepper flakes works well as a substitute.

Can I make this dish ahead of time?

The couscous and zucchini can be prepared ahead and reheated. Cook the chicken fresh for best texture.