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.
/ serving 4 people
/ serving 4 people
Chicken Broth Concentrate
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.