2 SERVINGS

INGREDIENTS

12 ounces of carrots

One bunch of scallions

1 lemon

¼ cup of breadcrumbs

½ parmesan

1 teaspoon paprika

Chicken breast (2)

2 tablespoons of sour cream

½ Couscous

2 garlic cloves

DIRECTIONS

Preheat oven to 400 degrees. Bring a medium pot of water to boil. Trim and peel carrots, cut them lengthwise and cut them crosswise. Thinly slice scallions, mince two cloves of garlic. Zest the lemon.

In a small bowl mix parmesan, paprika, panko and a tablespoon of olive oil. On one side of an aluminum lined baking sheet place chicken breast and spread sour cream over chicken. Put the panko mixture on top of sour cream chicken breast and press to make it stick. Toss carrots on the opposite side of the tray. Coat them with olive oil and season with salt and pepper. Roast the chicken and carrots for 15 minutes. Take the chicken out and continue roasting the carrots until they browned.

While the chicken is roasting cook the couscous according to the package directions Once the couscous is cooked drain any excess water. In the same pot that was used for couscous melt butter over medium heat, once melted cook minced garlic and white scallions and return couscous to the pot.

Finally remove the carrots and cover with lemon zest and a squeeze of lemon. Divide the chicken carrots and couscous on a plate and garnish with the green scallions.

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By Caroline

Hi I'm Caroline. Welcome to my little corner of the internet. Cooking is my passion. Born in Mexico City to a British mother and Mexican father, my cooking takes on different fusions of Mexican food and British food....hence the name of this blog, Bangers and Burritos. I grew up in Texas but have lived in London, Austin, New Orleans and Northern California. While, I primarily cook Mexican food, I love any and all sorts of food. I have picked up a variety of recipes from my travels and the different cities I have lived in.