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Breaded Chicken

Breaded Chicken

with Honey-Parsley Carrots and Lemon Mayo

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Crispy breaded chicken paired with fluffy rice and honey-parsley carrots makes for a bright, delicious meal that brings a taste of summer to your table, no matter the season!

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

340 g

Carrot

7 g

Parsley

½ cup

Italian Breadcrumbs

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

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit

Garlic, cloves

1 tbsp

Honey

1 unit

Lemon

56 g

Red Onion

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate111 g
Sugar13 g
Dietary Fiber10 g
Protein52 g
Cholesterol155 mg
Sodium1120 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Zester
Small Bowl
Peeler
Large Non-Stick Pan
Shallow Dish
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425 °F. Wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 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 rice and onions. Cook, stirring often, until onions soften, 2-3 min. Add broth concentrate and 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

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.

3

Add breadcrumbs to a shallow dish. Add chicken to the large bowl with 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. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.

4

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.

5

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 the pan from heat. Add half the parsley and 1 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

6

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