Breaded Chicken
with Honey-Parsley Veggies and Lemon Mayo
Ingredients: Chicken breast • Zucchini • Carrots • Basmati rice • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Yellow onion • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Zucchini
1 unit(s)
Carrot
7 g
Parsley
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sulphites, Soy)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
1 unit(s)
Garlic, cloves
1 unit(s)
Honey
1 unit(s)
Lemon
½ unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.5 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.
- Using a strainer, rinse rice until water runs clear.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 2-3 min, stirring often, until onions soften.
- Add rice, broth concentrate and 1 1/4 cups (2 1/2 cups) water. Stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop parsley.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- In a small bowl, combine mayo, half the lemon zest and 1/4 tsp (1/2 tsp) garlic.
- Transfer 1 1/2 tbsp (3 tbsp) lemon mayo to a large bowl. (NOTE: Reserve remaining lemon mayo for serving.)
- Pat chicken dry with paper towels, then season with salt and pepper.
- To a shallow dish, add breadcrumbs.
- To the large bowl with reserved lemon mayo, add chicken, 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.
- When hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 servings, cook chicken in batches, using 1 tbsp oil per batch.)
- Pan-fry for 1-2 min per side, until golden.
- On a parchment-lined baking sheet, arrange breaded chicken.
- Roast in the middle of the oven for 12-15 min, until cooked through.**
- Meanwhile, peel, then halve carrots lengthwise. Cut carrots into 1/2-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Wipe the same pan clean, then reheat over medium-high.
- When the pan is hot, add carrots, honey, remaining garlic, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Simmer for 6 min, stirring occasionally, until carrots are almost tender.
- Add zucchini. Cook for 3-4 min, stirring often, until veggies are tender-crisp and liquid has evaporated.
- Remove pan from heat.
- Add half the parsley and 1 tsp (2 tsp) lemon juice. 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 veggies between plates.
- Serve reserved lemon mayo on the side for dipping.
