Crispy Parmesan Chicken

• In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, a pinch of chili powder, 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 entire sheet.) • Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

• 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 Brussels sprouts for carrots.

Roast chicken for 5 minutes; remove sheet from oven. Carefully swap in asparagus for carrots; roast until chicken is cooked through, 12-15 minutes more.

• 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. Season with salt and pepper to taste.

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

Toss Brussels sprouts or asparagus as instructed.