• 12 ounce Carrots
• 2 Scallions
• 1 Lemon
• ¼ cup Panko Breadcrumbs
• ¼ cup Parmesan Cheese
• 1 teaspoon Hot Smoked Paprika
• 10 ounce Chicken Cutlets
• 2 tablespoon Sour Cream
• ½ cup Israeli Couscous
• 2 tablespoon Garlic Herb Butter
• 4 teaspoon Olive Oil
• Salt
• Pepper

GARLIC HERB BUTTER

• 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 all produce. Trim, peel, and halve carrots; cut crosswise into 2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• 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).
• Toss carrots on empty side of same sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a second sheet.) Roast on middle rack until chicken is cooked through and carrots 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 carrots are done before chicken, remove from sheet and continue roasting chicken.
• Meanwhile, add couscous to pot of boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, 1 minute. Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.
• Once carrots are done roasting, remove from oven and toss with lemon zest and a squeeze of lemon juice to taste.
• Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on the side.