Mozzarella & Herb Chicken

• 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.