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?
Allergens
Utensils
Tags
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 Breasts
12 ounce
Sour Cream
2 tablespoon
Israeli Couscous
0.5 cup
Garlic Herb Butter
2 tablespoon
Olive 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 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 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 whole sheet). Spread tops of chicken breasts with sour cream. Mound with panko mixture, pressing to adhere.
Toss carrots on opposite side of baking sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a separate sheet.) Roast on middle rack (for 4, roast chicken on middle rack and carrots on top rack) until chicken is cooked through and carrots are browned and tender, 15-20 minutes. Transfer chicken to a plate to rest. TIP: If carrots are done before chicken is cooked through, 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, 30-60 seconds. Return couscous to pot and stir until coated. Taste and season with salt and pepper.
Once carrots are done roasting, remove from oven and toss with lemon zest and a large squeeze of lemon juice.
Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.
3054
kJ
Energy (kJ)
730
kcal
Calories
34
g
Fat
15
g
Saturated Fat
58
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
45
g
Protein
175
mg
Cholesterol
520
mg
Sodium
with Garlic Scallion Couscous & Lemony Roasted Carrots
