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Mozzarella & Herb Chicken
Mozzarella & Herb Chicken

Mozzarella & Herb Chicken

with Roasted Broccoli & Buttery Couscous

Recipe Development Team
Recipe Development TeamPublished on June 24, 2024

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:
Protein Smart
Easy Prep
Allergens:
Wheat
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

½ cup

Mozzarella Cheese

(Contains: Milk)

1 tablespoon

Italian Seasoning

10 ounce

Chicken Cutlets

1.5 tablespoon

Sour Cream

(Contains: Milk)

8 ounce

Broccoli

2.5 ounce

Israeli Couscous

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Calories740 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber5 g
Protein49 g
Cholesterol160 mg
Sodium550 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.

Utensils

Zester
Medium Bowl
Paper Towel
Baking Sheet
Small pot

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lemon. • Cut broccoli into bite-size pieces if necessary.

Mix Panko
2

• 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.)

Coat Chicken
3

• Pat chicken* dry with paper towels; 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, place 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).

Roast Chicken & Broccoli
4

• 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.

Cook Couscous
5

• 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 3⁄4 cup water (11⁄2 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.

Finish & Serve
6

• 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.

Chicken is fully cooked when internal temperature reaches 165°.