• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Zest and quarter lemon.

• In a medium bowl, combine panko, mozzarella, 1 tsp Italian Seasoning (2 tsp for 4 servings; be sure to measure—we sent more), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. • Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, pepper, and a pinch of chili flakes to taste. (For 4, spread carrots out across entire baking sheet.) • Roast on top rack for 5 minutes (you’ll add the chicken then).

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Once carrots have roasted 5 minutes, remove sheet from oven and carefully place chicken on empty side. (For 4 servings, leave carrots roasting; add chicken to a second baking sheet and roast on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-20 minutes. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken.

• While carrots and chicken roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. • Add 3⁄4 cup water (1 1⁄2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid if necessary.

• Once chicken is done, stir 1 TBSP butter (2 TBSP for 4 servings) into couscous until melted. Stir in lemon zest and a squeeze of lemon juice to taste; season with salt and pepper. • Divide couscous, chicken, and carrots between plates. Serve with any remaining lemon wedges on the side.