Corn Flake and Honey-Crusted Chicken

Corn Flake and Honey-Crusted Chicken

with Broccoli, Green Peas and Basmati Rice

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


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 cup

Corn Flakes


2 tsp

Smoked Paprika


2 tsp

Garlic Powder

2 unit

Chicken Broth Concentrate

454 g

Broccoli, florets

1.5 cup

Basmati Rice

4 tbsp


227 g

Green Peas

113 g

Onion, chopped

10 g


Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories519 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber4 g
Protein51 g
Cholesterol99 mg
Sodium522 mg
Utensilsarrow down iconarrow down icon
Rolling Pin
Measuring Spoons
Baking Sheet
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.**)


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.


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.


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.