Breaded Baked Chicken
with Buttery Rice and Lemony Mayo
Crunchy golden breadcrumbs make this baked chicken a breeze to whip up and a delight to eat! Our DIY lemony mayo is the perfect finish to this weeknight hero.
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
200 g
Zucchini
56 g
Green Peas
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. 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 from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges. Add lemon zest, 1/2 tsp (1 tsp) lemon juice, 3 tbsp (6 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
Meanwhile, add panko to a shallow dish. Pat chicken dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper. Add chicken 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. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per 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.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Season with remaining garlic salt and eppper. Cook, stirring often, until tender-crisp, 3-4 min.
Fluff rice with a fork. Add 1 tbsp (2 tbsp) butter. Stir 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.
