Cornflake and Honey-Crusted Chicken

Cornflake and Honey-Crusted Chicken

with Roasted Broccoli and Yellow Rice with Peas

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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. Psst - we’ve also added a pinch of heart-healthy turmeric spice to the rice and give it that gorgeous yellow hue!


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


1 tsp

Smoked Paprika


2 tsp

Garlic Powder

2 unit

Chicken Broth Concentrate

454 g

Broccoli, florets

1.5 cup

Basmati Rice

1 tbsp


227 g

Green Peas

113 g

Onion, chopped

1 g


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2435 kJ
Calories582 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate72 g
Sugar18 g
Dietary Fiber4 g
Protein45 g
Cholesterol138 mg
Sodium514 mg
Utensilsarrow down iconarrow down icon
Plastic Bag
Rolling Pin
Baking Sheet
Measuring Cups
Medium Pot
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F (to bake the chicken and broccoli). Start prepping when your oven comes up to temperature!


Wash and dry all produce.* In a large zip-top bag, combine the corn flakes, 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. Coat the chicken in the 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, lay the chicken breasts. Bake in the centre of the oven, until crispy, golden-brown and cooked through, 20-25 min. (TIP: Cook to a minimum internal temperature of 165°F.**)


Meanwhile, on another baking sheet, toss the broccoli with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through, until golden-brown, 14-16 min.


Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the rice and turmeric. Stir for 1 min. Add the broth concentrate and 3 cups salted water. Boil, then reduce the heat to low. Cover and cook until all the water is absorbed, 10-12 min.


Add the peas to the rice. Stir until warmed through, 1-2 min.


Slice the chicken. Divide the chicken, rice and roasted broccoli between plates.