Crispy Parmesan Chicken
with Garlic Herb Couscous and Lemony Roasted Carrots
Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast it and the lemony carrots on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Carrots
2 unit
Scallions
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Smoked Paprika
12 ounce
Chicken Breasts
2 tablespoon
Sour Cream
(Contains Milk)
½ cup
Whole Wheat Israeli Couscous
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Trim and peel carrots, then cut into 2-inch lengths. Trim, then thinly slice scallions, separating greens and whites. Zest lemon, then cut into quarters.
In a small bowl, mix together panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with a paper towel; season all over with salt and pepper. Evenly brush one side of each chicken breast with sour cream. Sprinkle panko mixture onto coated sides, pressing to adhere.
Toss carrots on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place chicken, crust-side up, on other side of sheet. Roast until chicken is cooked through, about 15 minutes. Remove chicken from sheet and transfer to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.
Meanwhile, once water boils, add couscous to pot. Cook until tender, about 6 minutes, then drain. In same empty pot, melt garlic herb butter over medium heat. Add scallion whites and cook until soft, about 1 minute. Return couscous to pot and stir to coat. Season with salt and pepper if needed.
Once carrots are done roasting, remove from oven and toss with lemon zest and juice from 1 lemon quarter.
Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon quarters on the side for squeezing over.
