Mozzarella & Herb Chicken with Roasted Carrots & Buttery Couscous

Ingredients

• 12.0 oz carrot
• 1.0 piece lemon
• 0.5 cup panko breadcrumb
• 0.5 cup mozzarella cheese
• 1.0 tbsp italian seasoning
• 1.0 tsp chili flakes
• 10.0 oz chicken breast (skinless, boneless)
• 2.0 tbsp sour cream
• 1.0 piece chicken stock concentrate
• 2.5 oz israeli couscous
• 1.0 tbsp olive oil
• 2.0 tbsp butter

Instructions

1. Preheat oven to 425 degrees. Trim, peel, and cut carrots into 1/2-inch thick pieces. Zest and quarter lemon.
2. In a medium bowl, combine panko, mozzarella, Italian seasoning, salt, and pepper. Toss carrots on a baking sheet with olive oil, salt, and pepper, and a pinch of chili flakes. Roast for 5 minutes.
3. Pat chicken dry and season with salt and pepper. Spread sour cream on top of each chicken piece and press the panko mixture on top.
4. Turn carrots and add chicken to the baking sheet. Roast until chicken is browned and carrots are tender, 15-20 minutes.
5. While chicken cooks, melt butter in pot. Add couscous and toast. Add water and stock concentrate, bring to a boil. Cook 6-8 minutes, until tender.
6. Once done, stir lemon zest and squeeze lemon juice over couscous. Toss with salt and pepper. Serve with chicken and carrots.