with Roasted Brussels Sprouts & Buttery Couscous
**You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Not much else beats crunchy panko-coated chicken, but luckily, our chefs were up to the challenge. They went and made it 63x more delicious (a scientific number) by adding mozzarella and our Italian Seasoning to the crunchy coating. And while the chicken is the main event, the sides play excellent support roles. We’re serving up savory, buttery couscous and tender roasted green beans. The best part? Everything comes together in just 30 minutes! Talk about a weeknight win. *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Brussels Sprouts
8 ounce
Lemon
1 unit
Panko Breadcrumbs
0.25 cup
Mozzarella Cheese
0.5 cup
Italian Seasoning
1 tablespoon
Chili Flakes
1 teaspoon
Chicken Cutlets
12 ounce
Sour Cream
1.5 tablespoon
Israeli Couscous
0.75 cup
Chicken Stock Concentrate
1 unit
Salt
Pepper
Olive Oil
Butter
Green Beans
6 ounce
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Zest and quarter lemon.
• In a medium bowl, combine panko, mozzarella, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. (Be sure to measure the Italian Seasoning; we sent more.) • 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).
• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and tender, 12-15 minutes. • Roast chicken on top rack until chicken is golden brown and cooked through, 15-20 minutes. TIP: If green beans are done before chicken, remove from oven and continue roasting chicken.
• While green beans 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 1 cup water (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 green beans between plates. Serve with any remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***
810
kcal
Calories
37
g
Fat
14
g
Saturated Fat
66
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
58
g
Protein
185
mg
Cholesterol
560
mg
Sodium
with Roasted Broccoli & Buttery Couscous
with Roasted Broccoli & Buttery Couscous
