Crispy Parmesan Chicken

Name: Crispy Parmesan Chicken with Garlic Herb Couscous and Lemony Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Carrots; 2 unit Scallions; 1 unit Lemon; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 1 teaspoon Hot Smoked Paprika; 12 ounce Chicken Breasts; 2 tablespoon Sour Cream; ½ cup Whole Wheat Israeli Couscous; 2 tablespoon Garlic Herb Butter; 4 teaspoon Olive Oil; Salt; Pepper

with Garlic Herb Couscous and Lemony Roasted Carrots

Recipe Development TeamPublished on January 15, 2019

Get Free Steak + 10 Free Meals

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?

Tags:

Spicy

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Carrots

2 unit

Scallions

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Hot 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

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3012 kJ

Calories720 kcal

Fat34 g

Saturated Fat15 g

Carbohydrate59 g

Sugar12 g

Dietary Fiber9 g

Protein46 g

Cholesterol175 mg

Sodium560 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

•Medium Pot

•Zester

•Paper Towel

•Small Bowl

•Baking Sheet

•Plate

•Strainer

Instructions

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

In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with paper towels; 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 sides up, on other side of sheet. (For 4 servings, divide between 2 baking sheets.) 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.

Meanwhile, once water is boiling, add couscous to pot. Cook until tender, about 6 minutes. Drain thoroughly. Melt garlic herb butter in empty pot 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.

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

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