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.
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Southwest Spice Blend
Salt and Pepper*
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.