Crispy Parmesan Chicken
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Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Herb Couscous & Lemony Roasted Green Beans

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 green beans 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?

Tags:
Family Friendly
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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)

6 ounce

Green Beans

½ cup

Israeli Couscous

(Contains Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber5 g
Protein45 g
Cholesterol175 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Pot
Paper Towel
Small Bowl
Baking Sheet
Strainer

Instructions

Prep
1

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 and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Mix Panko and Coat Chicken
2

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. Evenly brush tops of chicken with sour cream. Mound panko mixture on top, pressing firmly to adhere (no need to coat the undersides).

Roast Green Beans and Chicken
3

Toss green beans on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place chicken crust sides up on empty side of same sheet. Roast until green beans are tender and chicken is cooked through, 15-17 minutes. (For 4 servings, divide between 2 baking sheets; roast green beans on top rack and chicken on middle rack.) TIP: If green beans are done before chicken is cooked through, remove from sheet and continue roasting chicken.

Make Couscous
4

Once water is boiling, add couscous to pot. 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, 1 minute. Return cooked couscous to pot and stir to coat. Taste and season with salt and pepper.

Toss Green Beans
5

Once green beans are done, remove sheet from oven and toss with lemon zest and lemon juice to taste.

Serve
6

Divide chicken, green beans, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.