Corn Flake and Honey-Crusted Chicken
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Corn Flake and Honey-Crusted Chicken

Corn Flake and Honey-Crusted Chicken

with Broccoli, Green Peas and Basmati Rice

We’re using cornflakes for a crispy crunchy coating! A hint of honey, paprika, and garlic perfects the sweet and salty flavour combo.

Allergens:
Barley
Soy

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Chicken Breasts

2 cup

Corn Flakes

(Contains Barley)

2 tsp

Smoked Paprika

(Contains Soy)

2 tsp

Garlic Powder

2 unit

Chicken Broth Concentrate

454 g

Broccoli, florets

1.5 cup

Basmati Rice

4 tbsp

Honey

227 g

Green Peas

113 g

Onion, chopped

10 g

Parsley

Not included in your delivery

1

Salt and Pepper*

4

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories519 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber4 g
Protein51 g
Cholesterol99 mg
Sodium522 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

Rolling Pin
Measuring Spoons
Baking Sheet
Medium Pot
Measuring Cups
Large Non-Stick Pan

Instructions

1 PREP
1

Preheat your oven to 425°F (to bake the chicken). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Roughly chop the parsley. In a large zip-top bag, combine the corn flakes, smoked paprika and garlic powder. Season with salt and pepper. Using a rolling pin, crush the corn flakes inside the bag into a breadcrumb-like texture.

2 PREP CHICKEN
2

Pat the chicken dry with paper towels. Coat the chicken in 2 tbsp honey, then place in the bag. Press the chicken firmly into the corn flake mixture and turn to cover both sides. On a parchment-lined baking sheet, arrange the chicken breasts.

3 COOK CHICKEN
3

Bake the chicken in the centre of the oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)

4 COOK RICE
4

Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min. Add the rice and toast for 2 min. Add the broth concentrates and 3 cups salted water. Bring to a boil over high heat, then reduce the heat to low. Cover and cook until all the water is absorbed, 12-14 min.

5 COOK VEGGIES
5

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the broccoli. Cook, stirring occasionally, until tender-crisp, 6-7 min. Add the peas and cook until warmed through, 2-3 min. Season with salt and pepper.

6 FINISH AND SERVE
6

Fluff the rice with a fork and stir in the parsley. Thinly slice the chicken. Divide the chicken, rice and veggies between plates. Drizzle the chicken with the remaining honey.