Mozzarella & Herb Chicken with Roasted Carrots & Buttery Couscous

Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Zest and quarter lemon. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4, spread carrots out across entire sheet.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Step 2

• In a medium bowl, combine panko, mozzarella, Italian Seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

Step 3

• Pat chicken* dry with paper towels and 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).

Step 4

• Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, add chicken to a second sheet; roast on middle rack.) • Return to top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-20 minutes more.

Step 5

• Meanwhile, 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 ¾ cup water (1½ cups for 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.

Step 6

• Once chicken is done, stir 1 TBSP butter (2 TBSP for 4 servings) into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper. • Divide couscous, chicken, and carrots between plates. Serve with any remaining lemon wedges on the side.