with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

• 12oz carrots
• 1lemon
• 1tsp hot smoked paprika
• 2½oz Israeli couscous
• 2scallions
• 1clove garlic
• ¼cup panko breadcrumbs
• 3TBS parmesan cheese
• 10oz chicken cutlets
• 1½oz sour cream
• salt & pepper
• 4tsp olive oil
• 2TBS butter
• paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, 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.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an 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 seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.