Cornflake and Honey-Crusted Chicken

Name: Cornflake and Honey-Crusted Chicken with Parmesan Broccoli and Yellow Rice with Peas
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: unit Salt*; 1 cup Basmati Rice; ¼ tsp Turmeric; 680 g Chicken Breasts; 2 cup Corn Flakes; 2 tsp Hungarian Paprika; 2 tsp Garlic Powder; 1 unit Honey; unit Pepper*; 340 g Broccoli, florets; unit Oil*; ½ can Parmesan Cheese, shredded; 227 g Green Peas

with Parmesan Broccoli and Yellow Rice with Peas

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We’re using cornflakes for a crispy-crunchy coating on juicy chicken breasts. A hint of honey, paprika, and garlic perfects the sweet and salty flavour combo. Psst - we’ve also added a bit of heart-healthy turmeric spice to the rice to give it that gorgeous yellow hue!

Allergens:

Barley

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ serving 4 people

1 cup

Basmati Rice

¼ tsp

Turmeric

680 g

Chicken Breasts

2 cup

Corn Flakes

2 tsp

Hungarian Paprika

2 tsp

Garlic Powder

1 unit

Honey

340 g

Broccoli, florets

½ can

Parmesan Cheese, shredded

227 g

Green Peas

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values

/ per serving

Calories634 kcal

Energy (kJ)2653 kJ

Fat13 g

Carbohydrate74 g

Dietary Fiber7 g

Protein47 g

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.

Cooking Steps

Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!

Prep: In a medium pot, bring 2 cups salted water to a boil. Wash and dry all produce. When the water boils, add the rice and a pinch of turmeric. (TIP: Don’t add too much - it may turn the rice bitter.) Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 minutes.

Prep the chicken: In a large plastic or paper bag, combine the corn flakes, paprika, garlic powder, and a large pinch of salt and pepper. Crush the the corn flakes inside the bag with your hands. Coat the chicken breasts with a thin layer of honey and season with salt and pepper. Place the chicken breasts into the plastic bag to coat on all sides with the corn flake mixture.

Bake the chicken: Place the chicken breasts on one side of a parchment-lined baking sheet. On the other side, toss the broccoli florets with a drizzle of oil and a pinch of salt and pepper. Place the baking sheet in the oven to cook for 15-20 minutes, until the broccoli is golden brown and the chicken is cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

When the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Sprinkle the Parmesan cheese over the broccoli on the baking sheet and return it to the oven for 3-4 minutes until the cheese is melted and beginning to crisp.