Crispy Parmesan Chicken with Garlic Scallion Couscous

Updated at: Thu, 17 Aug 2023 07:35:21 GMT

Step 1

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. **Add any Veggie

Step 2

• In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Step 3

• Toss Veggie on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss veggie on a second sheet.) • Roast on middle rack until chicken is cooked through and Veggies are browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and carrots on top rack.) • Transfer chicken to a plate to rest. TIP: If Veggies are done before chicken, remove from sheet and continue roasting chicken.

Step 4

• While chicken and carrots roast, add couscous to boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute. • Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.

Step 5

• Divide chicken, Veggies, and couscous between plates. Garnish chicken with scallion greens.

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