Breaded Baked Chicken

Breaded Baked Chicken

with Buttery Rice, Green Beans and Lemony Mayo

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Crunchy golden breadcrumbs make this easy baked chicken a fast family favourite! Our DIY lemony mayo is a delicious dipper and the perfect finish to this weeknight winner.

Tags:QuickFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Parboiled Rice

170 g

Green Beans

56 g

Green Peas

1 unit


1 tbsp

Southwest Spice Blend

¼ cup

Panko Breadcrumbs


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat44 g
Saturated Fat10 g
Carbohydrate82 g
Sugar6 g
Dietary Fiber8 g
Protein49 g
Cholesterol165 mg
Sodium670 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 425°F. Wash and dry all produce.

Bring 1 ¼ cups water (dbl for 4 ppl) to a boil in a covered medium pot. Trim, then halve green beans. Zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together half the mayo, lemon zest, 1/2 tsp lemon juice and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with pepper.


Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 14-16 min. When rice is done, remove from heat and add peas. Cover and set aside.


While rice cooks, add panko to a shallow dish. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken, half the Southwest Spice Blend and remaining mayo to a medium bowl. Toss to coat. Working with one chicken breast at a time, press both sides into panko to coat completely.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook in two batches for 4 ppl, using 1 tbsp oil for each batch!) Remove pan from heat, then transfer chicken to a parchment-lined baking sheet. Roast chicken in the middle of the oven, until cooked through, 12-14 min.** Carefully wipe the pan clean.


While chicken roasts, heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans, remaining Southwest Spice Blend and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp and liquid is absorbed, 5-7 min. Season with salt and pepper.


Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl) until melted and combined. Season with salt. Thinly slice chicken. Divide chicken, green beans and rice between plates. Serve with lemony mayo on the side for dipping.