Mozzarella Herb Chicken with Israeli Couscous and Carrots

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Step 1

Preheat oven to 425. Wash and dry vegetables. Trim and peel carrots to desired size. Quarter lemon

Step 2

In a bowl. Combine panko breadcrumbs, 2 tsp Italian seasoning, 2 Tbsp olive oil, salt, and pepper. Add carrots to a baking sheet with a drizzle of olive oil, salt, pepper, and a pinch of chili flakes. Bake for five minutes.

Step 3

Pat Chicken dry with paper towels. Season with salt and pepper. Evenly spread sour cream onto the top of chicken, then mound with panko mixture. Press firmly.

Step 4

After carrots have roasted for five minutes, place chicken on empty side of baking sheet or on a new one. Roast on top rack for 15-20 minutes.

Step 5

Melt 2 Tbsp of butter in a small/medium pot over medium high heat. Add Couscous and salt, 2-3 minutes. Add 1 1/2 cups of water and the chicken stock concentrate. Bring to boil then cover and reduce to low heat. 6-8 minutes.

Step 6

Once chicken is done, add 2 tbsp butter to the Couscous. Stir in lemon juice, salt, and pepper.