*Crispy Parmesan Chicken w Lemon Garlic Couscous HF

Ingrédients

1 Lemon

¼ cup Panko Breadcrumbs

¼ cup Parmesan Cheese

1 teaspoon Hot Smoked Paprika

2 Chicken Cutlets

2 tablespoons Sour Cream

2.5 ounce Israeli Couscous

1 clove Garlic

4 teaspoons Olive Oil

Salt

Pepper

2 tablespoons Butter

Instructions

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce

• Trim, peel, and halve carrots lengthwise; cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. 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. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet)

• Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides)

• Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a second sheet.)

• Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and carrots on top rack.)

• Transfer chicken to a plate to rest. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken

• While chicken and carrots roast, add couscous to boiling water. Cook until tender, 6-8 minutes. Drain thoroughly

• Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute

• Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.

• Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

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