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

In a medium bowl, combine panko, mozzarella, Italian Seasoning, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

Pat chicken dry with paper towels, then season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat underside).

Toss broccoli on opposite side of baking sheet 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 top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 15-20 minutes. TIP: If broccoli is finished before chicken, remove from oven and continue roasting chicken.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small, lidded pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. Add 3/4 cup water (11/2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 6-8 minutes. Drain any excess liquid, if necessary.

Once chicken is done, add 1 TBSP butter (2 TBSP for 4 servings) to couscous; stir until melted. Stir in lemon zest, lemon juice, salt, and pepper to taste. Divide couscous, chicken, and broccoli between plates. Serve with remaining lemon wedges on the side.