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Breaded Baked Chicken
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Breaded Baked Chicken

Breaded Baked Chicken

with Buttery Rice, Zucchini and Lemony Mayo

Crunchy golden breadcrumbs make this baked chicken a breeze to whip up! Our DIY lemony mayo is a delicious dipper and the perfect finish to this weeknight winner.

Family Friendly

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Parboiled Rice

200 g


56 g

Green Peas

1 unit


¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Garlic Puree

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate86 g
Sugar5 g
Dietary Fiber7 g
Protein50 g
Cholesterol160 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper


Prep and make lemony mayo

Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) and garlic salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add half the mayo, lemon zest, 1/2 tsp lemon juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Cook rice

Add rice and peas to the boiling water. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and coat chicken

Meanwhile, add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, 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 breadcrumbs to coat completely.

Cook chicken

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

Cook zucchini

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Add remaining garlic puree. Cook, stirring occasionally, until garlic puree is fragrant, 30 sec.

Finish and serve

Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4 ppl) until melted and combined. Divide chicken, zucchini and rice between plates. Serve lemony mayo alongside for dipping. Squeeze a lemon wedge over top, if desired.