HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMozzarella & Herb Chicken
Mozzarella & Herb Chicken

Mozzarella & Herb Chicken

with Roasted Broccoli & Buttery Couscous

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Crunchy panko-coated chicken 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 broccoli. The best part, though? Everything comes together in just 30 minutes! Talk about a weeknight win.

Tags: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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ cup

Panko Breadcrumbs


½ cup

Mozzarella Cheese


1 tablespoon

Italian Seasoning

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream


8 ounce

Broccoli Florets

2.5 ounce

Israeli Couscous


1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate61 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol160 mg
Sodium570 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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• 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.


• 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 and season all over with salt and pepper. • Lightly coat a baking sheet with a drizzle of olive oil. Place chicken on one side of sheet (for 4 servings, spread out across entire sheet). • Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).


• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 15-20 minutes. TIP: If broccoli is finished before chicken, remove from oven and continue roasting chicken.


• While chicken and broccoli 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 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.


• 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 broccoli between plates. Serve with any remaining lemon wedges on the side.