| 300g Hahnchenschnitzel | |
| 200g Pearle Couscous | |
| 1 Zitrone | |
| 120g Cocktailtomaten | |
| 1 Bund Rosmarin | |
| 3 Knoblauchzehe | |
| 1TL Getrocknete Chili | |
| 25g Parmesan | |
| 1TL Butter |
| 1. | Pat chicken dry with a paper towel. Heat a large drizzle olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and season all over with salt and pepper. Cook until browned on bottom, 3-4 minutes (don’t flip just yet). |
| 2. | While chicken cooks, pick 2 tsp rosemary leaves from stems and chop (save a sprig for the couscous). Mince or grate garlic. Bring 2 cups salted water to a boil in a medium pot over medium heat. Zest lemon, then cut into half; cut one half into wedges. Halve tomatoes. |
| 3. | Once chicken is browned on bottom, flip and cook on other side for about 1 minute, then add chopped rosemary, garlic, and a pinch of chili flakes (use more to taste). Cook until fragrant and chicken is browned, about 1 minute more. |
| 4. | Stir tomatoes, juice from lemon half, and ⅓ cup water into pan with chicken. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 TBSP butter. |
| 5. | Meanwhile, once water is boiling, add a sprig of rosemary and couscous to pot. Cook until tender, 7-8 minutes. Drain, remove rosemary, and return to pot. Stir in Parmesan and lemon zest. Season with salt and pepper. |
| 6. | Divide couscous between bowls or plates, then arrange chicken on top. Drizzle with sauce from pan. Serve with lemon wedges on the side. |