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.
/ serving 4 people
/ serving 4 people
Chicken Broth Concentrate
Salt and Pepper*
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.