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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Hot Smoked Paprika
12 ounce
Chicken Breasts
2 tablespoon
Sour Cream
(Contains Milk)
½ cup
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
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel, and halve carrots; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across whole sheet). Spread tops of chicken breasts with sour cream. Mound with panko mixture, pressing to adhere.
Toss carrots on opposite side of baking sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a separate sheet.) Roast on middle rack (for 4, roast chicken on middle rack and carrots on top rack) until chicken is cooked through and carrots are browned and tender, 15-20 minutes. Transfer chicken to a plate to rest. TIP: If carrots are done before chicken is cooked through, remove from sheet and continue roasting chicken.
Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, 30-60 seconds. Return couscous to pot and stir until coated. Taste and season with salt and pepper.
Once carrots are done roasting, remove from oven and toss with lemon zest and a large squeeze of lemon juice.
Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.
