Mozzarella & Herb Chicken
with Roasted Carrots & Buttery Couscous
Crispy panko-coated chicken breasts sounded pretty tough to top, but luckily, our chefs were up to the challenge. They went and made it 65x (a scientific number) more delicious by adding mozzarella and Italian Seasoning to the crunchy coating. And while the chicken is the main event, the sides are excellent accompanying acts. We’re serving up savory, buttery couscous and crispy-edged roasted carrots. Talk about a dinner winner.
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
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
1 teaspoon
Italian Seasoning
12 ounce
Chicken Breasts
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Carrots
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
5 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Zest and quarter lemon. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4, spread carrots out across entire sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• In a medium bowl, combine panko, mozzarella, Italian Seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, add chicken to a second sheet; roast on middle rack.) • Return to top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-20 minutes more.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess liquid if necessary.
• Once chicken is done, stir 1 TBSP butter (2 TBSP for 4 servings) into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper. • Divide couscous, chicken, and carrots between plates. Serve with any remaining lemon wedges on the side.
