Preheat your oven to 425°F (220°C).

Slice the zucchini into rounds and toss them with olive oil, Tuscan Heat Spice, salt, and pepper. Spread on a baking sheet.

Roast the zucchini in the preheated oven for about 15 minutes until tender and golden.

Season chicken cutlets with salt, pepper, and Tuscan Heat Spice. Heat olive oil in a skillet over medium-high heat.

Cook chicken cutlets for 3-5 minutes per side until golden brown and internal temperature reaches 165°F.

In a separate pan, heat olive oil and sauté scallion whites until fragrant. Add Israeli couscous and toast lightly for 2 minutes.

Add water to couscous, cover, and simmer for 6-8 minutes until tender.

Remove zucchini from the oven, toss with panko breadcrumbs and mozzarella, then broil for 2-3 minutes until bubbly.

In the skillet, lower heat and add chicken stock concentrate, lemon juice, sour cream, and butter. Stir until creamy.

Mix cooked couscous with scallion greens and lemon zest. Serve chicken with creamy sauce, alongside crispy zucchini rounds and couscous.