Crispy Parmesan Chicken
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Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Scallion Couscous & Lemony Roasted Broccoli

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?

Protein Smart
Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 clove


1 unit


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)

8 ounce

Broccoli Florets

Not included in your delivery



4 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories650 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber6 g
Protein45 g
Cholesterol150 mg
Sodium360 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.


Medium Pot
Paper Towel
Small Bowl
Baking Sheet



• 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. • Trim, peel, and halve carrots lengthwise; cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)

Coat Chicken

• 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).

Roast Chicken & Carrots

• Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a second sheet.) • Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and carrots on top rack.) • Transfer chicken to a plate to rest. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Swap in broccoli for carrots; roast for 12-15 minutes. Remove broccoli from sheet and continue roasting chicken until cooked through, 3-5 minutes more.

Cook Couscous

• While chicken and carrots 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.

Finish Carrots

• Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.


• Divide chicken, carrots, 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°.