Mozzarella & Herb Salmon
with Roasted Green Beans & Buttery Couscous
- Milk
- Wheat
- Fish
Not much else beats crunchy panko-coated chicken, but luckily, our chefs were up to the challenge. They went and made it 63x more delicious (a scientific number) by adding mozzarella and our Italian Seasoning to the crunchy coating. And while the chicken is the main event, the sides play excellent support roles. We’re serving up savory, buttery couscous and tender roasted green beans. The best part? Everything comes together in just 30 minutes! Talk about a weeknight win.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Green Beans
1 unit
Chicken Stock Concentrate
1 unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
⅓ tablespoon
Italian Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¾ cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary. Zest and quarter lemon.
In a medium bowl, combine panko, mozzarella, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. (Be sure to measure the Italian Seasoning; we sent more.)
Pat chicken* dry with paper towels; 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).
Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and tender, 12-15 minutes.
Roast chicken on top rack until chicken is golden brown and cooked through, 15-20 minutes. TIP: If green beans are done before chicken, remove from oven and continue roasting chicken.
While green beans and chicken roast, 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 1 cup water (2 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 a squeeze of lemon juice to taste; season with salt and pepper.
Divide couscous, chicken, and green beans between plates. Serve with any remaining lemon wedges on the side.
