Breaded Chicken
with Honey-Parsley Carrots and Lemon Mayo
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!
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
Basmati Rice
340 g
Carrot
7 g
Parsley
½ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
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*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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 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.
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.
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.
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.
