Mozzarella & Herb Chicken
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Mozzarella & Herb Chicken

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.

Lightning Prep

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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


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


2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber8 g
Protein49 g
Cholesterol180 mg
Sodium650 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.


Baking Sheet
Medium Bowl
Paper Towel
Small pot



• 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).

Mix Panko

• In a medium bowl, combine panko, mozzarella, Italian Seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

Coat Chicken

• 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).

Roast Chicken and Carrots

• 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.

Make Couscous

• 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.

Finish and Serve

• 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.