Mozzarella & Herb Chicken

Mozzarella and herb panko-crusted chicken with roasted carrots and buttery lemon-herb couscous.

serves:2

ingredients

● 12 oz carrots
● 1 lemon
● 1/4 cup mozzarella cheese
● 1 tsp Italian seasoning
● 1/4 cup panko breadcrumbs
● 1/4 tsp chili flakes
● 1 chicken stock concentrate
● 1 1/2 tbsp sour cream
● 2 1/2 oz Israeli couscous
● 10 oz chicken cutlets
● 2 tbsp olive oil
● 2 tbsp butter
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)

instructions:

1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Zest and quarter lemon. Wash and dry produce.
2. Mix panko and start carrots
In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, and a pinch of salt and
pepper. Toss carrots on one side of a baking sheet with a drizzle of remaining olive oil, salt, pepper, and chili
flakes to taste. Roast on the top rack for 5 minutes.
3. Coat chicken
Pat chicken dry; season with salt and pepper. Evenly spread sour cream onto tops of chicken, then mound with
the panko mixture, pressing firmly to adhere.
4. Roast carrots and chicken
Once carrots have roasted 5 minutes, carefully place chicken on the empty side of the sheet. Roast on the top
rack until chicken is golden brown and cooked through and carrots are tender, 15-20 minutes.
5. Cook couscous
While carrots and chicken roast, melt 1 tbsp of the butter in a small pot over medium-high heat. Add couscous
and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add water 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.
6. Finish and serve
Once chicken is done, stir remaining butter 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 remaining lemon wedges.