Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon.

In a medium bowl, combine panko, mozzarella, half the Italian Seasoning, 1½ TBSP olive oil (all the Italian Seasoning and 3 TBSP olive oil for 4 servings), salt, and pepper.

Pat chicken* dry with paper towels; season all over with salt and pepper. TIP: Not sure how much chicken to use? Reference the “Before you start” section at left for guidance!

Lightly coat a baking sheet with a drizzle of olive oil. Place chicken on one side of sheet (for 4 servings, place across entire sheet).

Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast on middle rack.)

Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If broccoli is done before chicken, remove from sheet and continue roasting chicken.

While chicken and broccoli roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes.

Add 1 cup water (2 cups for 4) and stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. 

Turn off heat. Drain any excess liquid if necessary.

Once chicken is done, stir 1 TBSP butter (2 TBSP for 4 servings) into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.

Halve each piece of chicken lengthwise.

Divide couscous, chicken, and broccoli between plates. Serve with any remaining lemon wedges on the side.