Cumin-Spiced Chicken Cutlets with Warm Couscous

Name: Cumin-Spiced Chicken Cutlets with Warm Couscous
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 pound chicken breast cutlet (boneless, skinless); 0.75 cup couscous (dry); 1 cup water; 1 zucchini (medium, diced small); 1 tablespoon olive oil (extra virgin); 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cinnamon; 0.25 teaspoon kosher salt; 2 tablespoon fresh mint (finely chopped); 1 lemon (medium, halved)

Tender pan-seared chicken cutlets crusted in aromatic Moroccan spices served over fluffy couscous tossed with tender zucchini, lemon, and fresh mint.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3
Cuisine: Moroccan
Difficulty: Easy
Cost: $2.68/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Soy-Free
High-Protein
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sodium
Low-Sugar
Kosher
Halal

Ingredients

1 pound chicken breast cutlet (boneless, skinless)
0.75 cup couscous (dry)
1 cup water
1 zucchini (medium, diced small)
1 tablespoon olive oil (extra virgin)
1 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon smoked paprika
0.25 teaspoon ground cinnamon
0.25 teaspoon kosher salt
2 tablespoon fresh mint (finely chopped)
1 lemon (medium, halved)

Instructions

In a small dish, mix together the ground cumin, ground coriander, smoked paprika, ground cinnamon, and kosher salt. Rub two-thirds of the spice mixture evenly across both sides of the chicken breast cutlets.
In a small saucepan, bring 1 cup of water to a boil over high heat. Stir in the couscous, cover tightly with a lid, remove from the heat, and let stand for 5 minutes until the liquid is fully absorbed, then fluff gently with a fork.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 4 minutes on the first side until golden brown, then flip and cook for 3 to 4 minutes more until cooked through and the internal temperature registers 165°F; transfer to a warm plate.
Heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat. Add the diced zucchini along with the remaining spice blend and sauté for 3 minutes until tender-crisp.
Fold the fluffed couscous, chopped fresh mint, and the juice from 1/2 of the lemon into the skillet with the zucchini. Slice the chicken cutlets and serve over the warm couscous alongside wedges from the remaining lemon half.

Notes

Pounding chicken cutlets to an even 1/2-inch thickness ensures fast and uniform searing without drying out.

Nutrition (per serving)

Calories: 438
Protein: 41.5 g
Carbohydrates: 45.8 g
Fat: 8.1 g
Fiber: 5.7 g
Sodium: 316 mg
Saturated Fat: 1.3 g
Sugar: 3.1 g
Cholesterol: 87 mg