Crispy Parmesan Chicken
with Garlic Scallion Couscous & Lemony Roasted Asparagus
Consider plain chicken a thing of the past. In this recipe, the cutlets get gussied up thanks to a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast them alongside the lemony carrots on the same baking sheet—once they’re in the oven, the only thing left to do is boil the pearl couscous and toss it with the garlicky 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
6 ounce
Broccoli Florets
2 unit
Scallions
1 clove
Garlic
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Hot Smoked Paprika
10 ounce
Chicken Cutlets
1.5 tablespoon
Sour Cream
(Contains Milk)
2.5 ounce
Israeli Couscous
(Contains Wheat)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
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 produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus. (Save broccoli for another use.)
• 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, arrange across entire sheet). • Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet.) • Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and broccoli on top rack.) • Transfer chicken to a plate to rest. TIP: If broccoli is done before chicken, remove from sheet and continue roasting chicken.
Roast coated chicken (without asparagus) for 5 minutes; remove sheet from oven. Swap in asparagus for broccoli; roast until chicken is cooked through and asparagus is tender, 12-15 minutes more.
• While chicken and broccoli roast, add couscous to pot with boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute. • Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper.
• Once broccoli is done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.
Toss asparagus as instructed.
• Divide chicken, broccoli, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
