Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Pat chicken cutlets dry and season both sides with salt, pepper, and Tuscan Heat Spice.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium high heat.
Cook cutlets 2 to 3 minutes per side until golden and cooked through, then transfer to a plate.
Lower heat to medium and add remaining olive oil and sliced zucchini rounds to the pan.
Toss zucchini with panko and press mozzarella on top, cook until crust is golden and cheese is melted, flipping if needed.
In the same skillet melt remaining butter, add chicken stock concentrate, sour cream, and lemon juice, whisk until smooth.
Return chicken to the pan and spoon sauce over each cutlet, simmer 1 to 2 minutes to heat through.
Meanwhile, cook Israeli couscous according to package directions or use quinoa as a gluten free option and fluff with a fork.
Slice scallions and sprinkle over the finished chicken and zucchini just before serving.
Plate chicken over couscous or quinoa, add zucchini on the side, and spoon extra sauce over everything.

For a lighter option, swap Greek yogurt for sour cream. Store leftovers for up to three days.