Breaded Baked Chicken
with Buttery Rice, Green Beans and Lemony Mayo
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
170 g
Green Beans
56 g
Green Peas
1 unit
Lemon
½ tbsp
Southwest Spice Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 and peas to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, add panko to a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, half the Southwest Spice Blend (use all for 4 ppl), half the garlic puree 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: For 4 ppl, cook in two batches, using 1 tbsp oil for each batch!) 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. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender and water is absorbed, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic puree. Cook, stirring occasionally, fragrant and green beans are tender, 1-2 min.
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.
