My niece and her husband made this recipe from Hello Fresh while I was visiting them recently. Delicious!
Serves 2.
Crispy, cozy, comforting--it doesn't get much better than this!
Ingredients
Meat
12 oz skinless, boneless Chicken breasts
Produce
4 carrots
1 lemon
2 scallions
Pasta & Grains
1/2 cup Israeli couscous, Whole Wheat
Baking & Spices
1 tsp Paprika, Smoked
1 tsp Pepper, divided
1 tsp Salt, divided
Oils & Vinegars
4 tsp Olive oil
Bread & Baked Goods
1/4 cup Panko breadcrumbs
Dairy
2 tbsp Garlic herb butter*
1/4 cup Parmesan cheese
2 tbsp Sour cream
*You may buy garlic herb butter or make your own. We did the following and froze the leftover butter:
Ingredients
2 sticks unsalted butter room temperature
4 cloves garlic minced
1 tablespoon chopped parsley leaves or a mixture of any others you wish
Scant 1/2 teaspoon salt
Instructions
Using a hand mixer or stand mixer, beat the butter and salt and beat for a couple of minutes, or until fluffy. Add the garlic and parsley, stir to combine well. Transfer the the garlic herb butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator. They are ready to use when the butter becomes cold and solid.
1 PREP Adjust rack to middle position and preheat oven to 425 degrees F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and peel carrots, then cut into 2-inch lengths. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2 BREAD CHICKEN In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and freshly ground pepper. Pat chicken dry with paper towels; season all over w/ salt & pepper. Evelyn brush one side of each chicken breast w/ sour cream. Sprinkle panko breadcrumb mixture onto coated sides, pressing to adhere.
3 ROAST CHICKEN AND CARROTS Toss carrots on one side of a baking sheet w/ a large drizzle of olive oil and a pinch of salt and pepper. Place chicken, crust sides up, on other side of sheet. Roast until chicken is cooked through, about 15 minutes or until internal temperature of 155 to 160 degrees F is reached. Remove chicken from sheet and transfer to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.
4 MAKE COUSCOUS Meanwhile, once water is boiling, add couscous to pot. Cook until tender, about 6 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until soft, about 1 minutes. Return couscous to pot and stir to coat. Season with salt and pepper, if needed.
5 FINISH CARROTS Once carrots are done roasting, remove from oven and toss with lemon zest and juice from 1 lemon wedge.
6 SERVE Divide chicken, carrots, and couscous between plates. Garnish chicken w/ scallion greens. Serve w/ remaining lemon wedges on the side for squeezing over.
Serves 2.
Crispy, cozy, comforting--it doesn't get much better than this!
Ingredients
Meat
12 oz skinless, boneless Chicken breasts
Produce
4 carrots
1 lemon
2 scallions
Pasta & Grains
1/2 cup Israeli couscous, Whole Wheat
Baking & Spices
1 tsp Paprika, Smoked
1 tsp Pepper, divided
1 tsp Salt, divided
Oils & Vinegars
4 tsp Olive oil
Bread & Baked Goods
1/4 cup Panko breadcrumbs
Dairy
2 tbsp Garlic herb butter*
1/4 cup Parmesan cheese
2 tbsp Sour cream
*You may buy garlic herb butter or make your own. We did the following and froze the leftover butter:
Ingredients
2 sticks unsalted butter room temperature
4 cloves garlic minced
1 tablespoon chopped parsley leaves or a mixture of any others you wish
Scant 1/2 teaspoon salt
Instructions
Using a hand mixer or stand mixer, beat the butter and salt and beat for a couple of minutes, or until fluffy. Add the garlic and parsley, stir to combine well. Transfer the the garlic herb butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator. They are ready to use when the butter becomes cold and solid.
1 PREP Adjust rack to middle position and preheat oven to 425 degrees F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and peel carrots, then cut into 2-inch lengths. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2 BREAD CHICKEN In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and freshly ground pepper. Pat chicken dry with paper towels; season all over w/ salt & pepper. Evelyn brush one side of each chicken breast w/ sour cream. Sprinkle panko breadcrumb mixture onto coated sides, pressing to adhere.
3 ROAST CHICKEN AND CARROTS Toss carrots on one side of a baking sheet w/ a large drizzle of olive oil and a pinch of salt and pepper. Place chicken, crust sides up, on other side of sheet. Roast until chicken is cooked through, about 15 minutes or until internal temperature of 155 to 160 degrees F is reached. Remove chicken from sheet and transfer to a plate to rest. Return carrots to oven and roast until tender, about 5 minutes more.
4 MAKE COUSCOUS Meanwhile, once water is boiling, add couscous to pot. Cook until tender, about 6 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until soft, about 1 minutes. Return couscous to pot and stir to coat. Season with salt and pepper, if needed.
5 FINISH CARROTS Once carrots are done roasting, remove from oven and toss with lemon zest and juice from 1 lemon wedge.
6 SERVE Divide chicken, carrots, and couscous between plates. Garnish chicken w/ scallion greens. Serve w/ remaining lemon wedges on the side for squeezing over.