Crispy Parmesan Chicken

source: Hello Fresh

Ingredients

  • 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

Directions

  • 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.