Crispy Parmesan Chicken
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Crispy Parmesan Chicken

Crispy Parmesan Chicken

with Garlic Herb Couscous and Lemony Roasted Carrots

Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb topping with paprika and Parmesan cheese. You’ll roast it and the lemony carrots on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?


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

Total Time40 minutes
Prep Time


serving amount

4 unit


2 unit


1 unit


¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Smoked Paprika

12 ounce

Chicken Breasts

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Whole Wheat Israeli Couscous

(Contains Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber9 g
Protein46 g
Cholesterol175 mg
Sodium600 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.


Medium Pot
Paper Towel
Small Bowl
Baking Sheet


Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Trim and peel carrots, then cut into 2-inch lengths. Trim, then thinly slice scallions, separating greens and whites. Zest lemon, then cut into quarters.

Bread Chicken

In a small bowl, mix together panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with a paper towel; season all over with salt and pepper. Evenly brush one side of each chicken breast with sour cream. Sprinkle panko mixture onto coated sides, pressing to adhere.


Toss carrots on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place chicken, crust-side up, on other side of sheet. Roast until chicken is cooked through, about 15 minutes. Remove chicken from sheet and transfer to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.

Make Couscous

Meanwhile, once water boils, add couscous to pot. Cook until tender, about 6 minutes, then drain. In same empty pot, melt garlic herb butter over medium heat. Add scallion whites and cook until soft, about 1 minute. Return couscous to pot and stir to coat.  Season with salt and pepper if needed.

Finish Carrots

Once carrots are done roasting, remove from oven and toss with lemon zest and juice from 1 lemon quarter.


Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon quarters on the side for squeezing over.