with Garlic Herb Couscous & 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 garlicky butter. Simple, satisfying, and supercharged with flavor—what more could you ask for?
Allergens
Utensils
Carrots
12 ounce
Scallions
2 unit
Lemon
1 unit
Panko Breadcrumbs
0.25 cup
Parmesan Cheese
0.25 cup
Hot Smoked Paprika
1 teaspoon
Chicken Cutlets
10 ounce
Sour Cream
2 tablespoon
Israeli Couscous
0.5 cup
Garlic Herb Butter
2 tablespoon
Cooking Oil
4 teaspoon
Salt
Pepper
• 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 all produce. • Trim, peel, and halve carrots; cut crosswise into 2-inch-thick pieces. 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 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 empty side of same sheet with a large drizzle of 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.
• Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, 1 minute. • Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.
• Once carrots are done roasting, remove from oven and 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.
740
kcal
Calories
33
g
Fat
14
g
Saturated Fat
70
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
610
mg
Sodium
with Garlic Scallion Couscous & Lemony Roasted Carrots
