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Breaded Chicken

Breaded Chicken

with Honey-Parsley Carrots and Lemon Mayo

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Our breaded chicken paired with fluffy rice and honey-parsley carrots is a bright and delicious summer meal that can't be beat!

Tags:Family Friendly

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

340 g


7 g


½ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

3 g


1 tbsp


1 unit


56 g

Red Onion

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425 °F.Wash and dry all produce.Garlic Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 1-2 min. Add rice, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons. Zest, then juice lemon. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper. Stir together mayo, half the lemon zest and 1/4 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Reserve 1 1/2 tbsp lemon mayo (dbl for 4 ppl) in a large bowl.


Add breadcrumbs to a shallow dish. Add chicken to the large bowl with the lemon mayo, then toss to coat. Working with one chicken breast at a time, press both sides into breadcrumbs to coat completely. Carefully shake off any excess breadcrumbs. 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 chicken in batches for 4 ppl, using 1 tbsp oil per batch.)


Transfer breaded chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.** While chicken cooks, wipe the same pan clean, then heat over medium-high heat.


When the pan is hot, add carrots, honey, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl). Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 min. Remove pan from heat. Add half the parsley and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Stir to combine.


Fluff rice with a fork, then stir in remaining parsley and remaining lemon zest. Season with salt. Divide rice, chicken and honey-parsley carrots between plates. Serve remaining lemon mayo on the side, for dipping.