with Roasted Green Beans & Buttery Couscous
**Now with more chicken! 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.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Green Beans
6 ounce
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Mozzarella Cheese
0.5 cup
Italian Seasoning
0.33 tablespoon
Chicken Cutlets
24 ounce
Panko Breadcrumbs
0.25 cup
Chili Flakes
1 teaspoon
Israeli Couscous
0.75 cup
Black Pepper
teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
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.
990
kcal
Calories
41
g
Fat
15
g
Saturated Fat
62
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
93
g
Protein
310
mg
Cholesterol
640
mg
Sodium
with Roasted Broccoli & Buttery Couscous
with Roasted Broccoli & Buttery Couscous
