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
4 unit
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
Whole Wheat Israeli Couscous
0.5 cup
Garlic Herb Butter
2 tablespoon
Olive Oil
4 teaspoon
Salt
Pepper
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. Place on a baking sheet. Evenly brush top side of each chicken breast with sour cream. Sprinkle panko mixture onto coated sides, pressing to adhere. Push chicken to one side of sheet.
Toss carrots on opposite side of baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a separate sheet.) Roast (on middle rack for 2 servings; split between middle and top rack for 4) until chicken is cooked through, about 15 minutes. Transfer chicken to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.
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, about 1 minute. 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.
3012
kJ
Energy (kJ)
720
kcal
Calories
34
g
Fat
15
g
Saturated Fat
59
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
46
g
Protein
175
mg
Cholesterol
560
mg
Sodium
with Garlic Scallion Couscous & Lemony Roasted Carrots
with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges
