Breaded Chicken
with Buttery Veggies and Garlic Sauce- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Egg
- Mustard
- Sulphites
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!
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Fluff rice with a fork. Divide rice, chicken and veggies between plates. Serve garlic mayo on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, especially the flavorful chicken and garlic sauce. Some found the seasoning strong; consider adjusting to taste.
- Ease of prep: Quick and easy to put together, though a few noted the prep was messy.
- Suggestions: Consider adding flavor to the rice. Try skipping the pre-frying step for less greasy chicken.
- Portions: Some felt there weren't enough vegetables, particularly peas, for four adults.
- Veggies: The honey on vegetables received mixed reviews; adjust sweetness to preference.
