Our Plans
Breaded Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Breaded Chicken

Breaded Chicken

with Buttery Veggies and Garlic Sauce

Crispy breaded chicken is paired with fluffy rice and honeyed peas and carrots! We are bringing the bright flavours of summer to your table, no matter the season!

Tags:
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Egg
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

170 g

Carrot

56 g

Green Peas

1 unit

Garlic, cloves

½ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

¼ cup

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Honey

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories1010 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate100 g
Sugar14 g
Dietary Fiber7 g
Protein52 g
Cholesterol175 mg
Sodium1650 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.

Utensils

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

Instructions

Cook rice
1

Before starting, preheat the oven to 425 °F. Wash and dry all produce. Garlic Guide for Step 2: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and chicken stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Combine mayo and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.). Season with salt and pepper, then stir to combine. Transfer 1 1/2 tbsp (3 tbsp) of the garlic mayo to a large bowl.

Bread chicken
3

Add breadcrumbs to a shallow dish.Pat chicken dry with paper towels. Add chicken and half the Zesty Garlic Blend to the large bowl with reserved garlic mayo. Season with salt and pepper, 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.

Cook chicken
4

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. Roast in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.

Cook veggies
5

Reheat the same pan over medium.When hot, add carrots, honey, 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Simmer, stirring occasionally, until carrots are tender-crisp, 4-5 min.Add peas and remaining Zesty Garlic Blend. Cook, stirring occasionally, until carrots are softened, and liquid is absorbed. 4-5 min.

Finish and serve
6

Fluff rice with a fork. Divide rice, chicken and veggies between plates. Serve garlic mayo on the side for dipping.