24 oz carrots

2x scallions

2 cloves garlic

1x lemon

1/2 cup panko breadcrumbs

6 tbsp parmesan cheese

2 tsp paprika

1 tsp chili powder

20 oz chicken cutlets

3 tbsp sour cream

5 oz israeli couscous

3 tbsp butter

salt, pepper, olive oil

adjust oven rack to middle and top positions, preheat to 425F. bring a medium pot of salted water to a boil, wash and dry produce.

trim peel, and halve carrots lengthwise, cut crossize into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

in a small bowl, combine panko, parmesan cheese, paprika, large drizzle of olive oil, chili powder, salt, pepper.

pat chicken dry with paper towels. Season all over with salt and pepper. spread out across baking sheet.

spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere. on a second sheet, toss carrots with large drizzle of olive oil, salt, and pepper.

roast chicken on middle rack and carrots on top rack until carrots are browned and tender and chicken is cooked through, 15-20 minutes.

let chicken rest on a plate.

while chicken and carrots roast, add couscous to a pot with boiling water. Cook until tender, 6-8 minutes. Drain thoroughly.

melt 3 tbsp butter in empty pot over medium heat. Add scallion whites and garlic. Cook until softened, 1 minute. return couscous to pot and stir until coated. Season with salt and pepper.

once carrots are done roasting, carefully toss with lemon zest, squeeze lemon juice to taste.

garnish chicken with scallion greens, serve with remianing lemon wedges on the side.